Tarte Normande


I love the apple tarts you find in the local patisseries or supermarkets here in Brittany. The variations of apple tarts include some with a custard base and others with an apple puree base but my favourite is with a frangipane base – Normandy Apple Tart.

This is my take on Tarte Normande using an easy all in one frangipane, a touch of Calvados and glazed with homemade apple jelly.


  • 1 quantity rich shortcrust pastry to fit a 23 cm flan tin (using a 200 g flour mix)
  • 4 – 5 eating apples
  • 2 tablespoons lemon juice
  • 110 g (½ cup) softened butter
  • 110 g (½ cup) caster sugar
  • 110 g (1 cup) ground almonds
  • 35 g (¼ cup ) plain flour
  • ½ teaspoon baking powder
  • 2 tablespoons Calvados (optional)
  • 2 beaten eggs
  • Approximately 3 – 4 tablespoons sieved apricot jam or apple jelly
Grease and line:
1 x 23 cm (9 inch) flan tin
Preheat oven:

200℃ / Gas Mark 6

  • Roll out your pastry to about the thickness of a £1 coin (⅛ inch ) making sure the pastry circle is large enough for the diameter of your flan tin plus twice its depth.
  • Carefully line your tin with your pastry.
  • Prick the bottom of the case with a fork and pop in the fridge for at least 15 minutes.
  • Core and finely slice your apples – toss the slices in the lemon juice and set aside.
  • To make your all in one frangipane, place all the ingredients into a large mixing bowl and beat together for a couple of minutes.
  • Remove your tart case from the fridge and fill with your frangipane mix, smoothing over to level.
  • Arrange the apple slices in concentric circles on the top of your frangipane.
  • Place in the oven for 20 minutes at 200℃.
  • After 20 minutes, turn the oven down to 180℃ and cook for a further 20 minutes until cooked through.
  • Cooking at the higher temperature for the first 20 minutes and then lowering the temperature ensures you don’t end up with a soggy bottom!
  • Brush with warmed apricot jam or apple jelly and leave to cool before removing from the tin.
  • Serve warm or cool with a lovely dollop of creme fraiche and enjoy.

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:

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