Tarte Normande (Normandy Apple Tart)

Tarte Normande

This is a classic French tart, traditionally made with apples from the Normandy region. The apples are cooked in a sugar and butter syrup, and the tart is usually served with crème fraîche or ice cream.


  • 500g apples, peeled, cored and sliced
  • 100g sugar
  • 50g butter
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten


  1. Preheat the oven to 200C/400F/Gas 6.
  2. Put the apples, sugar and butter in a saucepan and cook over a low heat until the apples are soft and the sugar has dissolved. Remove from the heat and set aside to cool.
  3. Roll out the pastry on a lightly floured surface and use it to line a 20cm/8in tart tin. Trim the edges and prick the base with a fork.
  4. Put the apple mixture into the pastry case and brush the edges of the pastry with beaten egg. Bake in the oven for 30 minutes until the pastry is golden brown and cooked through.
  5. Serve with crème fraîche or ice cream.

Potential changes & improvements

You could use any type of apple in this recipe, or even a mixture of different apples. Other fruit such as pears or peaches would also work well. For a more traditional French tart, you could add a Calvados or apple brandy to the filling.

What other food it works well with

This tart goes well with crème fraîche or ice cream, but could also be served with custard or cream.

Common Mistakes

Be sure to cook the apples until they are soft, or they will not be cooked through when the tart is baked. If the pastry case is not cooked through, it will be soggy.

Nutritional Information

This tart contains around 500 calories per serving.


This tart contains gluten from the pastry, and dairy from the butter and egg. It may also contain traces of nuts.

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