Delicious French Apple Tart Recipe

Indulge in the delightful flavors of a classic French dessert with this recipe for Tarte de Pommes à la Normande. This apple tart is made with a flaky pastry crust, a creamy apple custard filling, and topped with thinly sliced apples and a sweet apricot glaze. Perfect for any occasion, this French apple tart is sure to impress your family and friends.

Ingredients

• For the Pastry Crust:
• - 1 ¼ cups all-purpose flour
• - ½ cup unsalted butter, cold and cubed
• - 1 tablespoon granulated sugar
• - 1 egg yolk
• - 2-3 tablespoons ice water
• For the Apple Custard Filling:
• - 2 large apples, peeled, cored, and diced
• - ¾ cup heavy cream
• - ¼ cup granulated sugar
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - Pinch of salt
• For the Topping:
• - 2 large apples, thinly sliced
• - ¼ cup apricot jam
• - 1 tablespoon water

Directions

1. In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and gradually add the ice water, 1 tablespoon at a time, while pulsing, until the dough comes together.
3. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the bottom and sides of the pan, trimming any excess.
6. In a saucepan, combine the diced apples, cream, and sugar. Cook over medium heat until the apples soften, about 5-7 minutes. Remove from heat and let cool slightly.
7. In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually add the egg mixture to the cooled apple mixture, stirring until well combined.
8. Pour the apple custard filling into the prepared crust.
9. Arrange the thinly sliced apples on top of the custard filling in a decorative pattern.
10. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the custard is set.
11. In a small saucepan, heat the apricot jam and water until melted and smooth.
12. Brush the warm tart with the apricot glaze to give it a glossy finish.
13. Allow the tart to cool for at least 30 minutes before serving. Serve warm or at room temperature.

Interesting Facts