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Normandy Apple Tart: A Delicious & Easy Recipe

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Classic Normandy Apple Tart with flaky shortcrust pastry and tender, spiced apples. Optional apricot glaze for shine and sweetness.

Ingredients

Scale
  • 250g (2 cups) all-purpose flour, plus extra for dusting
  • 125g (1/2 cup + 2 tablespoons) cold unsalted butter, cubed
  • 50g (1/4 cup) cold vegetable shortening, cubed
  • 5–7 tablespoons ice water
  • 1/2 teaspoon salt
  • 1 kg (about 6 medium) firm apples, such as Granny Smith, Honeycrisp, or Braeburn
  • 50g (1/4 cup) unsalted butter
  • 50g (1/4 cup) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Calvados or apple brandy (optional)
  • 1 tablespoon lemon juice
  • 2 tablespoons apricot jam
  • 1 tablespoon water

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and forms a shaggy ball.
  4. Turn the dough out onto a lightly floured surface. Gently shape it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours (or overnight).
  5. Peel, core, and quarter the apples. Then, slice each quarter into thin slices, about 1/8 inch thick. Toss the apple slices with the lemon juice in a large bowl.
  6. In a large skillet or sauté pan, melt the butter over medium heat. Add the sliced apples, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are softened and slightly caramelized, about 10-15 minutes.
  7. If using Calvados or apple brandy, remove the skillet from the heat and carefully pour it over the apples. Let the alcohol evaporate for a minute or two.
  8. Remove the apple filling from the skillet and let it cool slightly before assembling the tart.
  9. Preheat your oven to 375°F (190°C). Place a baking sheet in the oven while it preheats.
  10. On a lightly floured surface, roll out the chilled pastry into a circle about 12 inches in diameter and about 1/8 inch thick.
  11. Carefully transfer the rolled-out pastry to a 9-inch tart pan with a removable bottom. Gently press the pastry into the bottom and up the sides of the pan. Trim any excess pastry from the edges.
  12. Use a fork to prick the bottom of the pastry crust all over.
  13. Arrange the cooled apple filling evenly over the pastry crust.
  14. Place the tart pan on the preheated baking sheet in the oven. Bake for 45-55 minutes, or until the crust is golden brown and the apple filling is bubbly and tender. If the crust starts to brown too quickly, you can tent it with aluminum foil.
  15. Remove the tart from the oven and let it cool in the pan for at least 30 minutes before removing it from the tart pan.
  16. In a small saucepan, combine the apricot jam and water. Heat over low heat, stirring constantly, until the jam is melted and smooth.
  17. Brush the warm apricot glaze evenly over the top of the cooled tart.
  18. Serve warm or at room temperature, with ice cream or whipped cream if desired.
  19. To store, cover the tart loosely with plastic wrap and refrigerate for up to 3 days. Reheat gently in a low oven before serving.

Notes

  • Keep the butter cold for a flaky crust.
  • Don’t overwork the dough.
  • Chill the dough thoroughly.
  • Use firm apples that hold their shape.
  • Adjust the sweetness of the filling to taste.
  • The chilling time for the dough is crucial for developing the flaky texture. Don’t skip it!
  • If you don’t have Calvados or apple brandy, you can omit it, but it does add a nice depth of flavor.
  • Be careful when adding the Calvados to the hot apples, as it may ignite.
  • Docking the crust prevents it from puffing up unevenly during baking.
  • If the crust browns too quickly, tent it with foil to prevent burning.
  • Cooling the tart before removing it from the pan helps it to set and prevents it from falling apart.

Find it online: https://anasrecipes.com/normandy-apple-tart/