Skip to Content

Tarte Normande | Apple Frangipane Tart

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.

Apple Frangipane Tart served on a slate.

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.

A slice of Tarte Normande on a slate.

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.

A whole Tarte Normande dusted with icing sugar.


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.
Mandoline Slicing Apples.

What ingredients do I need ?

Pâte Sucrée / Sweet Shortcrust Pastry Ingredients

Ground almonds, butter, flour, icing sugar, egg and a teaspoon of salt on a work top.
  • 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

Apples, eggs, Calvados, flour, lemon juice, sugar, ground almonds and jam.
  • 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.

Sweet Shortcrust Pastry mixing in a stand mixer.
  • Cream the softened butter, salt and icing sugar.
  • Add the egg with half of the flour and mix again until the flour is incorporated.
Pastry being mixed by hand.
  • 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.
Rolling out Sweet Shortcrust Pastry between baking parchment.
  • 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.
Lining tin with pastry and filling with ceramic beans.
  • 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.
Baking Sweet Shortcrust Pastry with ceramic beans and without.

Make the Frangipane / Almond Cream Filling

The frangipane / almond cream is so easy to make.

Frangipane ingredients in a mixing bowl.
  • 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.
Almond cream in a mixing bowl.
  • Spread the frangipane evenly into your tart case.
Filling tart case with frangipane and topping with sliced apples.

Apple Topping

  • Arrange the sliced apple on top of the frangipane in concentric circles, starting from the outer edge of the pastry.
Assembled Tarte Normande ready to go in the oven.

Bake your tart

Tarte Normande in oven.
  • 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.
Baked Normandy Apple Tart in the oven.
  • Brush with warmed and sieved apricot jam. Leave to cool before removing from the tin.
Glazing Normandy Apple tart with warmed jam.

How to serve Tarte Normande | Apple Frangipane Tart

Freshly baked apple tart cooling on a rack.

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:

Let’s Keep In Touch! You can Find Me On PinterestInstagram, Facebook and Twitter

Pin Tarte Normande | Apple Frangipane Tart for later

Normandy Apple Tart with a slice cut out and a tart baking in the oven.
Apple Frangipane Tart served on a slate.

Tarte Normande | Apple Frangipane Tart

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.
5 from 44 votes
Print Pin Rate this Recipe Save Recipe
Course: Dessert
Cuisine: French
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 371kcal
Author: Sarah James

Equipment

  • 1 stand mixer – I used a KitchenAid or a large bowl and wooden spoon if mixing by hand
  • 1 mandoline slicer (Optional)
  • 1 set of baking beans / pie weights or rice, dried peas, lentils, beans
  • 1 sheet baking parchment
  • 1 25 cm / 10 inch fluted, loose bottomed tart tin

Ingredients

Pâte Sucrée | Sweet Shortcrust pastry

  • 125 g softened salted butter cut into small cubes or use unsalted butter plus ½ tsp salt
  • 50 g icing sugar / confectioner’s sugar 4 tablespoons
  • 1 large egg
  • 50 g ground almonds / almond meal
  • 200 g plain flour / all purpose flour

Frangipane:

  • 110 g softened butter
  • 110 g caster / extra fine sugar
  • 110 g ground almonds / almond meal
  • 35 g plain flour / all purpose flour
  • ½ teaspoon baking powder
  • 2 tbs Calvados / apple brandy
  • 2 beaten eggs

Apple Topping:

  • 5 or 6 eating apples I used Braeburn apples
  • 2 tbs lemon juice

Glaze:

  • 4 tablespoons sieved apricot jam

Instructions

Make your pastry:

  • Use a paddle attachment at medium speed in a stand mixer to cream the softened butter and icing sugar. Mix until smooth and creamy – generally this will take about 2 minutes.
  • Add egg and half of the flour. Use a slow machine speed to mix until the flour is incorporated.
  • Remove the bowl from the machine before adding the ground almonds and the remaining flour.
  • Bring the pastry together by hand but avoid overworking it.
  • Wrap your pastry with cling film / plastic wrap before refrigerating it for at least 30 minutes. You can leave it to chill for up to a couple of hours.
  • Grease a 25cm (10 inch) loose bottomed flan tin.
  • Roll out your pastry between two sheets of baking parchment to prevent it sticking to work surface and rolling pin.
  • Make sure the pastry circle is the right size for your flan tin. The circle needs to be slightly larger than the diameter of your flan tin plus twice the tin depth. The ideal pastry thickness should be that of a £1 coin (3 mm / ⅛ inch.)
  • Carefully line your flan tin with pastry, gently pressing the pastry to follow the tin’s shape. Try not to stretch the pastry, and patch any cracks that might appear.
  • Trim off excess pastry but leave the sides slightly higher than the flan tin to allow for any shrinkage.
  • Prick the bottom of the pastry case with a fork and then refrigerate 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:

  • Preheat oven to 200℃ / 180℃ fan / 400℉ / Gas Mark 6 and bake for 15 minutes.
  • Remove from the oven and carefully remove baking parchment and beans.
  • Pop pastry case back in the oven for 5 minutes
  • Leave to cool.

Apple Topping:

  • Whilst your pastry case cools, core your apples (no need to peel) before cutting into slices approximately 3mm thick.
  • Toss apple slices in lemon juice and set aside.

How to make frangipane:

  • Place all the frangipane ingredients into the bowl of your stand mixer and beat together for a couple of minutes.
  • Evenly spread the frangipane into your pastry case. Starting on the outside, arrange the apple slices in concentric circles on the top of your frangipane, pressing down gently.

Bake your Apple Frangipane Tart:

  • Bake in the oven for 20 minutes at 200℃ / 180℃ fan /400℉ / Gas Mark 6.
  • After 20 minutes, turn the oven down to 180℃ / 160℃ fan / 350℉ / Gas Mark 4. Cook for a further 20 minutes until the frangipane is golden brown and cooked through.
  • Brush with warmed and sieved apricot jam. Leave to cool before removing from the tin.

Notes

  • Serve warm or cool with a lovely dollop of creme fraiche and enjoy.
  • Pears can be substituted for apples.
  • 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.
  • Apple Frangipane Tart can be stored frozen for up to three months. Simply 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.
  • Nutrition information is approximate and meant as a guideline only.
Serving: 1slice | Calories: 371kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 163mg | Potassium: 130mg | Fiber: 4g | Sugar: 25g | Vitamin A: 604IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
An apple flan on a cake stand.

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:

Sharing is caring!

Recipe Rating




Katy Coxhead

Monday 14th of January 2019

I really love Tarte Normande but when I have made it at home it has never tasted authentic. By adding The frangipane base this has changed everything and now my Tarte Normande is perfect. Thank you so much Sarah James for your generous sharing of this recipe ????

100+ delicious recipes to try in 2015 | A Mummy Too

Thursday 1st of January 2015

[…] Tarte Normande […]

Jen @ Blue Kitchen Bakes

Tuesday 17th of June 2014

This looks absolutely delicious, frangipane definitely beats a custard filling, even better when it's spiked with Calvados!

sarahj

Thursday 19th of June 2014

Thanks Jen, I love to use Calvados with apples in my baking.

Ella

Wednesday 4th of June 2014

What a lovely looking tart, I bet it tasted delicious!

sarahj

Saturday 14th of June 2014

Thank you Ella, it makes a lovely dessert & went down well at our Eurovision party.

Tea Time Treats Round Up - May 2014 - The Hedge Combers

Monday 2nd of June 2014

[…] went a bit nuts when Sarah shared this stunning Tarte Normande on the #TeaTimeTreats hashtag on Twitter. It is definitely a thing of beauty, pop over to Tales […]