READY IN ABOUT 1¾ hrs

French Apple Tart (Tarte de Pommes a la Normande)

Read Reviews (87)

"My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me." — WURZELTREE

Directions

In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Kitchen-Friendly View

PREP 1 hr
COOK 40 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 14, 2005

This was my first attempt at a tart and I cheated with a pre-bought pastry case from Sainsbury's which was very nice! The tart was easy to make and I substituted the brandy with vanilla vodka which complements the delicate flavours of the apples and almonds perfectly. This tart looks very impressive and also tastes lovely so I will definately be making it again.

—Barrygirl

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Most Helpful Critical Review

Jun 03, 2006

I was very excited to make this tart for a photo project my partner was working on. I chose it based on the reviews I had read here. I'm lucky it came out looking as good as it did ,because the flavor was just not there. I followed the recipe to the letter aside from cooking an additional 20 minutes. I wish the frangipane had more almond flavor and the crust was less greasy. Its a good start and with a few revisions I think it would be fantastic.

—Apey!

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99 Ratings

Nov 25, 2006

This was a beautiful addition to my Thanksgiving dinner, and was perfect for those who didn't care for pumpkin pie! It was time consuming, but turned out so nicely, I will definitely make it again. I thought it needed just a bit more almond flavor (was a little too buttery and bland for my taste), so next time I will add 1/4 tsp. almond extract to the frangipane. I thought the step about adding sugar during baking was kind of unnecessary because you later spread apricot jelly on it. My sugar wouldn't caramelize, and I didn't want to overbrown the crust; as a result, the sugar part turned out a little globby, so I think I will skip that step next time. Thanks for the recipe!

—KRANEY

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Oct 19, 2009

I have a solution to a lot of bakers who felt that the frangipane (almond filling) was not almondy enough. Toast the almond before grinding them. The flavors of the almonds will reveal themselves.

—SANDRINEQ

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Aug 11, 2008

Made this for my daughters french class--and well, lets just say she got an A! This baby comes out beautiful and taste like a trip to Paris!

—cookiecoco

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Jan 18, 2006

I had a problem with this recipe. Let it be said I am not a good pie/tart baker to begin with though. I used premade pie crust, and splenda instad of sugar. Maybe that could have been why but after baking the tart it was VERY VERY greasy. I had to actually drain the tart while it was still warm, if I hadnt have done that it would have been ruined! After I drained the tart is was pretty good. Could use more flavor, maybe almond liquor or extract?

—Southern GurL

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Dec 26, 2005

It looked and tasted like a professionaly baked tart. I was quite impressed as were my guests. Thanks.

—LauraJ

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Mar 09, 2005

This tart really looked nice with the apples spiraled together and the browned sugar on top. I didn't have any apple brandy so I omited that and added just a touch of apple juice instead. The almonds and the apples were delicious together, and the pastry was nice and flaky. I did have to bake this longer than suggested, probably about 15 to 20 minutes longer. My only complaint was that it seemed a little greasy. Other than that, a really tasty tart.

—FRAMBUESA

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Nutrition

Calories
507 kcal
25%

Carbohydrates
50.1 g
16%

Cholesterol
139 mg
46%

Fat
32.3 g
50%

Fiber
4 g
16%

Protein
7.3 g
15%

Sodium
228 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

French Apple Tart (Tarte de Pommes a la Normande)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 507
Calories from Fat: 290

% Daily Value *
Total Fat 32.3g 50 %
Saturated Fat 15.8g 79 %
** Cholesterol 139mg 46 %
Sodium 228mg 9 %
Potassium 229mg 6 %
Total Carbohydrates 50.1g 16 %
** Dietary Fiber 4g 16 %
Protein 7.3g 15 %
Sugars 26.1g
** Vitamin A 17 %
Vitamin C 7 %
Calcium 8 %
Iron 20 %
** Thiamin 24 %
** Niacin 25 %
** Vitamin B6 5 %
** Magnesium 18 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.