Tarte Normande (French Apple Tart)

Step 1

In a medium bowl, combine butter and ½ cup powdered sugar. Beat with an electric hand mixer until pale and creamy.

Step 2

Add the egg and beat again until fluffy.

Step 3

Add the salt and flour and mix just until the dough comes together into a soft ball. (This dough should not be too sticky.)

Step 4

Place the ball of dough into your tart pan and press the dough gently to fill the pan. Place the dough-lined pan in the refrigerator, while you prepare your filling ingredients.

Step 5

Preheat your oven to 400F (200C).

Step 6

Mix together ¾ c powdered sugar, 2 eggs, creme fraiche (or heavy cream), and Calvados (or other brandy). Set aside.

Step 7

Peel and slice apples into ⅜”-½” thick.

Step 8

Remove the crust from the refrigerator and arrange the slices over the dough in the tart pan. Place the pan on a lined baking sheet for easy transportation and to catch any spill-over.

Step 9

Pour the Calvados mixture over the apples in tart pan. (You may not use all of this mixture, just be conscious that you are not over-filling your pan.)

Step 10

Bake the tart for 35-40 minutes, until the cream is firm and the tart is a deep golden brown.

Step 11

Remove from the oven and let cool on a wire rack.

Step 12

Serve warm or at room temperature. (Sprinkle with powdered sugar once cool, if desired.)

Step 13

Typically Tarte Normande is served on its own, but you can add whipped cream or ice cream, if desired.