Tarte Normande

Introduction to Tarte Normande

Tarte Normande, a delightful dessert that hails from the Normandy region of France, is a perfect blend of apples, custard, and a buttery shortcrust pastry. The dish captures the essence of Normandy—a region renowned for its rich dairy produce and abundant apple orchards. This classic French dessert is enjoyed not only in France but also by dessert enthusiasts worldwide. The Tarte Normande reflects the culinary tradition and the profound appreciation for local produce associated with French cooking.

History of Tarte Normande

The origins of Tarte Normande can be traced back to the Normandy region of France, known for its apple production and dairy farming. Over time, these local ingredients—apples, cream, and calvados (an apple brandy)—have found their way into many traditional recipes. The Tarte Normande is a perfect example of how these ingredients harmonize to create a delicious and time-honored dessert that is esteemed both locally and abroad. The tradition of apple cultivation in Normandy dates back to the Roman times, and the use of apples in desserts became popular around the Middle Ages.

Ingredients

• Butter (for the pastry and filling)
• Sugar (for the pastry and filling)
• Flour (for the pastry)
• Eggs (for the pastry and filling)
• Apples (preferably tart ones like Granny Smith)
• Calvados (or apple brandy)
• Vanilla extract
• Heavy cream
• Salt

Preparation

The preparation of a Tarte Normande involves creating a buttery pastry base, layering sliced apples, and topping them with a luscious custard. The process requires attention to detail and precision, typical of French patisserie.

1. Making the Pastry

The first step is to prepare the butter shortcrust pastry. Start by mixing flour with butter and a pinch of salt. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs. Next, add a little sugar and a beaten egg. Combine to form a dough without overworking it. Chill the dough for about 30 minutes.

2. Preparing the Apples

While the dough is chilling, peel and core the apples. Slice them thinly and evenly to ensure they cook beautifully in the custard. If you're using slightly bland apples, a splash of Calvados can enhance their flavor.

3. Making the Custard

For the custard, beat eggs with sugar until pale and creamy. Mix in the cream, a splash of Calvados, and a touch of vanilla extract to develop a rich and aromatic flavor.

Assembling the Tarte Normande

Roll out the chilled pastry dough on a lightly floured surface, then transfer it into a tart pan. Trim the edges and prick the base with a fork. Blind bake the crust in a preheated oven until lightly golden.

Arrange the sliced apples in concentric circles over the baked crust. Pour the custard over the apples, ensuring they are evenly coated.

Baking

Bake the tart in a preheated oven at 180°C (356°F) for about 40-50 minutes, or until the custard is set and the apples are tender. Use a cooking timer to ensure perfect results. The tart is done when it has a lovely golden color and a slight wobble in the center.

Serving Suggestions

Let the Tarte Normande cool slightly before serving. It can be enjoyed warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. A glass of chilled Calvados on the side enhances the apple flavor, offering a perfect harmony of tastes.