Tarte aux Pommes Normande
A classic French apple tart with a buttery pastry crust, silky crème pâtissière, and caramelized apple slices. Elegant yet achievable for home cooks.
- Total time
- 75 min
- Servings
- 8
- Calories
- 312
- Protein
- 4g
Ingredients
- 1 cup whole milk
- 3 count egg yolks
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
- 1 sheet (9-inch) frozen pie dough (or homemade)
- 4 medium Granny Smith apples
- 2 tablespoons granulated sugar (for caramelizing)
- 1 tablespoon butter
- ¼ cup apricot jam (or apple jelly)
Instructions
- 1
Pour the milk into a small saucepan and heat over medium heat, stirring occasionally, until steam rises from the surface and small bubbles form around the edges, about 5 minutes.
- 2
While the milk heats, crack the three egg yolks into a medium bowl, add the 0.25 cup sugar, and whisk together using a wire whisk in circular motions until the mixture is pale yellow and foamy, about 2 minutes.
- 3
Sprinkle the 2 tablespoons flour over the egg mixture and whisk until you see no white streaks of flour remaining, about 30 seconds.
- 4
Pour the hot milk slowly into the egg mixture while whisking constantly in a circular motion — this tempers the eggs so they cook evenly without scrambling, about 1 minute.
- 5
Pour the mixture back into the saucepan and place over medium heat, whisking constantly, until the custard thickens and looks like pudding, about 3 minutes — it should fall from the whisk in a slow stream, not a liquid trickle.
- 6
Remove from heat and whisk in the 0.5 teaspoon vanilla extract until combined, then transfer to a small bowl and press plastic wrap directly onto the surface so no skin forms.
- 7
Cool the crème pâtissière at room temperature for 10 minutes, then refrigerate for at least 15 minutes.
- 8
Set the oven to 400°F and allow it to preheat — the indicator light or beep will tell you when it reaches full temperature, about 10 minutes.
- 9
Remove the pie dough from the freezer and let it thaw at room temperature for 5 minutes until it is soft enough to press without cracking.
- 10
Unroll the dough and press it gently into a 9-inch fluted tart pan with a removable bottom, working it up the sides; trim any overhang by rolling the rolling pin across the top rim.
- 11
Spread the cooled crème pâtissière evenly across the bottom of the tart shell using an offset spatula or the back of a spoon, leaving a 0.5-inch border around the edges.
- 12
Rinse each apple under cold running water and pat dry with a clean kitchen towel to remove any waxy coating.
- 13
Place an apple on the cutting board, stem-side up, and use a sharp paring knife to cut it in half from top to bottom; repeat with remaining apples so you have eight halves.
- 14
Place each apple half flat-side down on the cutting board and use a small melon baller or the tip of a small spoon to scoop out the core and seeds, digging straight down from the center.
- 15
Slice each apple half crosswise into 0.25-inch-thick slices by placing it cut-side down and slicing straight down through the flesh; the slices will fan naturally and remain connected at the base.
- 16
Arrange each fanned apple slice on top of the crème pâtissière in a circular overlapping pattern, working from the edge toward the center, until the entire tart is covered.
- 17
Mix the 2 tablespoons sugar with the 1 tablespoon melted butter in a small bowl, then brush the mixture over all the apple slices using a pastry brush to help them caramelize.
- 18
Place the tart on the center oven rack and bake until the apples are tender when pierced with a fork and the edges of the pastry are golden brown, 25–30 minutes.
- 19
Remove the tart from the oven and allow it to cool for 5 minutes on a wire rack or trivet.
- 20
Warm the apricot jam in a small saucepan over low heat for 1 minute, stirring, until it is loose and pourable.
- 21
Brush the warm jam evenly over the apples and tart edges using a pastry brush to create a glossy finish and add shine.
- 22
Cool the tart to room temperature, about 30 minutes, then gently push up on the bottom of the pan to release and slide the tart onto a serving plate.
- 23
Slice the tart into 8 equal wedges using a sharp knife wiped clean between cuts, and serve at room temperature or slightly chilled.
Tools you’ll need
- small saucepan
- wire whisk
- medium mixing bowl
- 9-inch fluted tart pan with removable bottom
- rolling pin
- offset spatula or spoon
- sharp paring knife
- cutting board
- melon baller or small spoon
- pastry brush
- wire rack or trivet
- small saucepan for jam
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
