French 50 min

Tarte aux Pommes Normande

Name: Tarte aux Pommes Normande
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 pre-baked 9-inch sweet shortcrust tart shell; 4 medium apples (Granny Smith and Golden Delicious mixed), peeled and sliced thin; 2 tablespoons unsalted butter; 2 tablespoons sugar plus 2 tablespoons for top; 1 tablespoon Calvados or apple brandy; 2 large eggs; ½ cup heavy cream; ½ cup crème fraîche; 2 tablespoons sugar; 1 teaspoon vanilla extract; Apricot jam for glazing

baking

Ingredientsfor 2

380

Cal

Protein

46g

Carbs

20g

Fat

11 pre-baked 9-inch sweet shortcrust tart shell
24 medium apples (Granny Smith and Golden Delicious mixed), peeled and sliced thin
32 tablespoons unsalted butter
42 tablespoons sugar plus 2 tablespoons for top
51 tablespoon Calvados or apple brandy
62 large eggs
7½ cup heavy cream
8½ cup crème fraîche
92 tablespoons sugar
101 teaspoon vanilla extract
11Apricot jam for glazing

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Instructions

1
Sauté apple slices in butter over medium-high heat with 2 tablespoons sugar for 4 minutes until just softened and lightly golden. Add Calvados and cook 30 seconds. Cool slightly.
2
Whisk eggs, cream, crème fraîche, 2 tablespoons sugar, and vanilla until smooth — this is the Norman cream filling.
3
Arrange the sautéed apple slices in overlapping concentric circles in the pre-baked tart shell. Pour the cream filling slowly over the apples, allowing it to settle between the slices.
4
Bake at 375°F for 35–40 minutes until the custard is set and the top is golden. Immediately brush with warm apricot jam for a glossy finish. Cool at least 20 minutes before slicing.