Tarte Normande | Apple Frangipane Tart - Tales From The Kitchen Shed

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 86 votes

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Course: Dessert

Cuisine: French

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

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

Metric - US Customary

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.