A Normandy apple tart is also known as 'Tarte de pommes a la Normande' and is a beloved French dessert.
Make the shortcrust pastry. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes.
Roll out the pastry to line a 22cm tin, leaving the edges hanging over and pop onto a baking tray.
Whisk the eggs, sugar and crème fraiche together with the Calvados. Pour into the raw pastry case and top with the apples.
Bake at 180 degrees C for 30-40 minutes.
Trim off the pastry edges and remove from the tin. Serve.
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