Tarte Normande | Apple Frangipane Tart

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Tarte Normande is a classic French Apple Frangipane Tart. Deceptively easy to make with an all in one almond cream and a touch of Calvados.

Topped with finely sliced apples and baked in a rich buttery pastry case. A showstopper of a dessert – it really does taste as good as it looks.

The apple tarts you get from the local pâtisserie or supermarket in Brittany are so mouth wateringly delicious. You can find a few variations, including some with a custard base and others with an apple puree base. But my favourite is with a frangipane base, Normandy Apple Tart.

I love making French fruit tarts, starting with Tarte aux Fraises in early summer. Nectarine Frangipane Tart marks the height of the summer before the autumn apple harvest finds me making this recipe.

Tarte Normande | Apple Frangipane Tart is made in easy 3 easy steps.

Firstly, you have an easy to make pâte sucrée recipe, my favourite sweet shortcrust pastry to use in tarts. It’s much easier to make than regular shortcrust and definitely easier to handle.

Second, the frangipane ingredients are creamed together in a matter of minutes and spread in the part baked pastry case.

Lastly, apples are finely sliced and arranged on the frangipane filling, baked and then finished off with a glaze.

The result is a soft and moist frangipane set against the beautifully buttery but not too sweet pastry. Both of which work so well with the apples to be absolutely delicious !

What equipment do I need ?

• I use my KitchenAid to make the pastry and frangipane. Alternatively, you could use a handheld mixer or a wooden spoon or spatula if mixing by hand.
• Baking beans / pie weights to weigh down the pastry on its first bake. You can also use rice, dried peas, dried beans or lentils.
• 25 cm / 10 inch fluted, loose bottomed tart tin. A removable base is important as you want to be able to get your tart out in one piece.
• Whilst not essential, I find it much easier to get evenly thin slices of apple using a mandoline. I use my heavy duty de Buyer mandoline, a seriously impressive piece of kit I invested in years ago. I must say, my de Buyer is also great for coleslaw, dauphinoise potatoes and slicing vegetables for stews and casseroles. As an alternative to a mandoline, you could use a food processor or simply a sharp knife.

What ingredients do I need ?

Pâte Sucrée / Sweet Shortcrust Pastry Ingredients

• Butter – salted butter at room temperature. If you use unsalted butter, add a ½ teaspoon of salt.
• Icing sugar / confectioner’s sugar – icing sugar works best because it more easily dissolves into the pastry.
• A large egg – I’ve used the whole egg.
• Ground almonds / almond meal – this adds extra almond flavour to the tart.
• Plain flour / all purpose flour

Frangipane / Almond Cream Filling Ingredients

• Butter – salted butter at room temperature. If you use unsalted butter, add a ½ teaspoon of salt.
• Caster / extra fine sugar – do not use granulated sugar. The frangipane is made using the all in one method and granulated sugar will affect the baked frangipane’s texture.
• Ground almonds / almond meal – essential for that all important frangipane flavour.
• Plain flour / all purpose flour
• Baking powder – only ½ teaspoon which gives an extra lightness to the all in one frangipane.
• Calvados – an apple brandy from Normandy. You can substitute with another apple brandy, failing that you could use brandy or Cognac.
• Eggs – I use large eggs at room temperature.

Apple Topping

• Apples – I used Braeburn but feel free to substitute with your favourite dessert apple variety. Jonagold, Pink Lady, Gala (or if you like a tarter flavour try Granny Smiths) all work well in this recipe. Don’t use an apple that is likely to fall apart when baked, for example a Bramley.
• Apricot jam – the jam is sieved and used as a glaze which stops the apples drying out.

How to make Tarte Normande | Apple Frangipane Tart

Make the Pâte Sucrée / Sweet Shortcrust Pastry Case

Pâte sucrée is easy work with and much more forgiving than a rich shortcrust pasty. It’s almost like a buttery biscuit shortbread and I have been known to bake the off cuts to eat later.

• Cream the softened butter, salt and icing sugar.
• Add the egg with half of the flour and mix again until the flour is incorporated.

• Add the rest of the ingredients and bring the pastry together by hand, handling as little as possible.
• Cover with cling film or plastic wrap and refrigerate for at least 30 minutes. You can leave it in the fridge for up to a couple of hours.

• Roll out the pastry into a circle large enough to fully line the tin. The pastry should be about the thickness of a £1 coin (3 mm / ⅛ inch)
• Carefully line your prepared tin with pastry, gently pressing into shape but trying not to stretch the pastry.
• Trim off any excess pastry, leaving the sides slightly higher than the tin in case of shrinkage.
• Prick the bottom of the case with a fork and pop in the fridge for at least 15 minutes.

• Line your pastry case with baking parchment and fill with ceramic beans, rice or dried beans.
• Bake your pastry case in the oven for 15 minutes before removing the parchment and beans. Pop back in the oven and bake for a further 5 minutes.

Make the Frangipane / Almond Cream Filling

The frangipane / almond cream is so easy to make.

• Simply add all the ingredients to the bowl of your stand mixer and beat for a couple of minutes. This simple process can be done by hand or with a handheld mixer.

• Spread the frangipane evenly into your tart case.

Apple Topping

• Arrange the sliced apple on top of the frangipane in concentric circles, starting from the outer edge of the pastry.

Bake your tart

• Bake in the oven for 20 minutes at 200℃.
• After 20 minutes, turn your oven down to 180℃ and bake for a further 20 minutes.

• Brush with warmed and sieved apricot jam. Leave to cool before removing from the tin.

How to serve Tarte Normande | Apple Frangipane Tart

Serve warm or cool with a lovely dollop of creme fraiche and enjoy. As an extra indulgence, we like to serve a slice of apple frangipane tart with a dollop of homemade clotted cream.

How to store

Tarte Normande is best stored in an airtight container in the refrigerator for up to 5 days.

The tart can be reheated in the oven. Place it on a parchment lined baking sheet and bake for 10 minutes at 180° C until heated through.

Can I freeze Apple Frangipane Tart ?

Yes, you can. Tarte Normande | Apple Frangipane Tart can be stored frozen for up to three months.
Open freeze the tart on a flat surface for two hours before transferring to a freezer bag or container.
Defrost thoroughly at room temperature before refreshing in the oven for 10 minutes at 180° C.

If You Like This Recipe …you might also like:

• Plum Frangipane Tart
• French Strawberry Tart
• Tarte au Citron
• Nectarine Tart
• Apple Crumble Shortbread
• Cherry Frangipane Tart

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I’m entering this recipe into the Tea Time Treats Challenge co hosted by Karen Burns Booth at Lavender and Lovage and Janie at the Hedgecombers where the theme this month is open top pies, tarts and quiches.

I’m linking Tarte Normande to Best Recipe 2014: