If you’ve been following this blog for a while, you likely know I have a profound fondness for rustic French desserts. And this Normandy Apple Tart is high up on the list! It’s a delicious nostalgic dessert that I grew up with, and that I inevitably make again and again come each autumn.

This apple tart is called a “Tarte Normande” as it features staple ingredients from the Normandy region, including apples, cream and Calvados – the local apple brandy.  

As with most French regional recipes, there are countless variations of this Normandy Apple tart. But this version here is my go-to, made with a crisp “pâte sablée” (sandy crust), a calvados-spiked filling made with heavy cream, and delicious seasonal apples.

Ingredients you need for this Normandy Apple Tart

This Normandy Apple tart is a wonderful Fall and Winter baking project to help use up seasonal apples. There’s no doubt why it is a household favorite in France! Here is the full list of ingredients you’ll need to make this charmingly rustic dessert.

For the crust: 

1. White sugar. You need granulated sugar for both the crust and the filling.
2. Flour. All-purpose flour is best here.
3. Unsalted butter, cubed. You need to use very cold butter to create a perfectly sandy crust. My tip here is to take the butter out of the fridge, cut it in cubes and then place it back into the fridge for at least 30 minutes before using it in the recipe.
4. Egg yolks. 

For the filling: 

1. Apples. Firm baking apples such as Honey Crisp or Pink Lady work best for this tart, as they hold their shape when baked.
2. Eggs. Choose large eggs and make sure they are at room temperature. To do so, take them out of the fridge at least 2 hours prior to starting the recipe.
3. White sugar. 
4. Flour. All-purpose flour is best here.
5. Heavy Cream. In France, crème fleurette is largely used for making this Tarte Normande. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream as a substitute in North America.
6. Calvados. This apple Brandy brightens the apple flavor and gives a distinctive taste to this tart. For more notes on Calvados, read the “What is Calvados?” paragraph below.

Onto the details…

The Pâte Sablée

The crust for this tart is known as a pâte sablée, translating to sandy crust. This type of crust is traditionally used in France for the making of tart shells meant to host a creamy filling, often topped with fruits – such as in a Classic French Strawberry Tart. It is buttery, not too sweet, with a lovely sandy texture. Yet it is sturdy enough to hold the cream and apples.

The pâte sablée is baked “à blanc”. This means it is first par baked without any filling. The apples and cream are added later, for a second baking period.

What is Calvados and where to find it?

Calvados, is an apple brandy made in Normandy, France. It is very popular in France and can be found in virtually every grocery store or liquor store. If you’re interested, I shared a few years back this story about visiting a Calvados distillery in Normandy.

In North America, Calvados can be purchased in specialty liquor stores and through online retailers. Some popular options for purchasing Calvados include Total Wine & More, BevMo!, and Astor Wines & Spirits.

Online retailers like Drizly, Wine.com, and ReserveBar also offer a variety of Calvados brands for purchase and delivery.

What apples to choose?

There are many different apples that work well for baking this apple tart, but some of the best options include Honeycrisp, Braeburn, Jonathan, Rome, and Pink Lady.

These baking apples tend to hold their shape well when baked and offer a balance of sweet and tart flavors. It’s also important to choose apples that are firm and not overly ripe, as softer apples can turn mushy when baked.

Frequently Asked Questions

My pâte sablée was very tough, what happened?

The dough was likely overmixed. It is important to mix only until everything comes together cohesively into a ball.

My pâte sablée isn’t coming together into a ball, what should I do?

Every flour is different in regards to humidity as well as its ability to absorb moisture. If your pate sable isn’t coming together, you can add another splash of water, or 1-2 tablespoons of cold, cubed butter.

I don’t have Calvados, what can I replace it with?

Calvados is an apple brandy, so you can substitute any other apple brandy. If you don’t want to purchase apple brandy, you can use also any brandy or cognac. If you prefer to leave the alcohol out altogether, feel free.  

That being said, Calvados truly gives this tart its distinct flavor – so the taste will be slightly different (less apple-forward) if you opt for an alternative.

How to store this Normandy apple tart?

Chill it. After making (and enjoying) this Apple Tart – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days. You can enjoy it chilled or reheated. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.

Can I freeze this apple tart?

I don’t recommend freezing this tart. The filling will likely become soggy when thawing and the crust will be soft.

Audrey’s baking tips

• Although you can use a store-bought pie crust for convenience, I think making your own pâte sablée (sandy crust) from scratch will go a long way. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky.
• This crust recipe will give you enough for a 9-inch (23cm) pie crust.
• You can prepare the crust the day before and keep it refrigerated for up to 24 hours, well-wrapped in plastic film. 

I hope you’ll love this Normandy Apple Tart recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French recipes to enjoy apples:

• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Spelt French Apple Cake 
• Apple Breton Pound Cake
• Skillet Caramelized Apple Cake
• Classic French Apple Cake 
• Classic French Thin Apple Tart

Normandy Apple Tart

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

The crust:
1 ¼ cup (155g) all-purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (1 stick/125g) unsalted butter, cold and cut in small cubes.
2 egg yolks
The filling:
4 baking apples
2 large eggs, at room temperature
½ cup (100g) sugar
1 cup (250ml) heavy cream (30% m.f)
2 tbsp (30ml) calvados
2 tbsp (15g) all-purpose flour
2 tbsp (25g) sugar, for sprinkling

Instructions

Step 1 – Prepare the Pâte sablée. In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter and flour a 9-inch tart pan.

Step 2 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness.

Line the tart pan bottom with the crust – you can leave the bottom parchment paper underneath if you prefer. Don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

Step 3 – Par-bake the crust. Place a sheet of parchment paper on top of the tart shell and fill it with pie weights or dried beans. Bake the crust for 10 minutes. Take the crust out of the oven, set aside on a cooling rack and remove the pie weights. Let cool. Turn the oven temperature down to 350°F (180°C).

Step 4 – Prepare the filling. In a large bowl, whisk together the sugar and eggs, and whisk until slightly foamy and the sugar has dissolved. Whisk in the heavy cream and the Calvados.

Sprinkle the flour atop and whisk until fully incorporated. If the mixture has flour lumps, don’t hesitate to pass it through a mesh strainer.

Step 5 – Peel and core the apples and cut them into large slices. I usually cut each apple into 12 slices. Place about half of the apples slices at the bottom of the parbaked crust, in an even layer. There is no need to arrange them nicely.

Place the other half of the apples slices over top, arranged this time in a circular pattern. Pour the cream filling in the center of the pan. Sprinkle the apples evenly with one to two tablespoons of sugar.

Bake for 40 minutes, until the crust is golden brown, the filling looks set and the apples golden. If needed, pass the tart under the broiler for 30 seconds to 1 minutes, until the apples look more golden. Be very careful not to burn the crust or the apples!

Transfer tart onto a cooling rack and let cool for at least 30 minutes before removing from pan. Enjoy warm or cooled, with a dusting of powdered sugar, or a dollop of whipped cream on top.

The post Normandy Apple Tart (Tarte Normande) appeared first on Pardon Your French.

The Rice Pudding

I have already shared two of my favourite “riz au lait” recipes here on this blog – one that is slow-simmered and one that is slow-baked. Both recipes hail from Normandy, so they obviously use cow’s milk (a cherished ingredient in that region). But a few days ago, I decided to try a slow-simmered version that is made not with cow’s milk (sorry, Normandy) but goat milk! It turned out incredibly delicious, and I immediately knew I had to share this new version on the blog.

Goat milk has a naturally stronger taste than cow’s milk (more of a “from the barn” taste), but I was surprised of how subtle it shows in this rice pudding. It is just sharp enough, but not overwhelming (nothing like pungent goat’s cheese, if you’re wondering).

The texture of this goat milk rice pudding is everything a Normandy-style rice pudding should be… creamy, milky and so comforting. The use of goat milk brings such a lovely tartness, and I couldn’t resist topping it off with a seasonal strawberry Brunoise and a spoonful of honey (goat milk and honey:  this pairing is a no brainer, right?).

The Strawberry Brunoise

If you are not familiar with the term “brunoise”, do not fret! As per often in French, it is just a fancy cooking word that is actually very, very simple to achieve.

“Brunoise” refers to a culinary knife cut, in which the ingredient (traditionally a vegetable or fruit) is first julienned (cut in thin sticks) and then diced into cubes of 3 mm or less (1/8-inch), by American standards. In France, a brunoise cut is smaller and each dice should be no more than 1 to 2 mm on each side (1/16 inch).

But if you’ve follow this blog for any length of time, you’ll know that I am not really into strict rules, and that for me, cooking like a French is more based on a philosophy rather than a set of skills … More than being a fancy cutting technique, I really enjoy the brunoise cut (especially for delicate fruits like strawberries) because I feel it respects the produce by letting it simply shine on its own.

Here the strawberry brunoise is fresh, raw, colourful and simply tossed into a little honey for an extra hint of sweetness (and when it comes to seasonal strawberries, I believe you really don’t need any more than that!).

The strawberries and honey are a perfect pairing with the tanginess of the goat’s milk. It brings freshness and natural sweetness to this old-timey, ultimate French comfort dessert. A perfect blend of feel-good textures and Summer-fresh taste!

Cooking Notes:

• Goat milk contains less lactose than cow’s milk, which may make it a better option for those with mild lactose sensitivities. 
• This Normandy-style rice pudding calls for the use of crème fraiche (a prominent ingredient in Normandy cuisine). Although rarer than in France and Europe, crème fraiche can be found in most grocery stores in the US/Canada. If you can’t get your hands on crème fraiche, you can substitute it for sour cream (it will gives you the same consistency but with a slight tartness).
• Or take a look back at this recipe to see how to make your own  home-made crème fraiche.
• If the rice pudding is a bit dry and doughy at the end of the cooking time, mix in 1 or 2 tablespoons of cold milk, it will make it creamy once again.

Goat Milk Rice Pudding with Strawberry Brunoise

Print Recipe

Serves: 4 people Prep Time: 10 minutes Cooking Time: 1h15min 1h15min

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2/3 cup (130 g) of arborio rice
5 cups (1.15 litres) of goat milk (2%)
1/2 cup (100 g)  sugar
1 vanilla bean, split, or 1-1/2 tsp. vanilla extract
1 tbsp of crème fraiche (or sour cream)
12-18 strawberries
2 tbsp honey

Instructions

For the rice pudding:

Rinse the rice very well under cold water.
In a large saucepan, stir together the goat’s milk, sugar and the “caviar” you’ve scraped out from the inside of the vanilla bean (or use vanilla extract), and bring to a boil. Simmer for 2 minutes, until the sugar has dissolved and then add the rice.

Reduce heat to low, cover, and let simmer for 1 hour 15 minutes, stirring once in a while with a whisk (to ensure the rice doesn’t stick to the bottom).

Once the liquid is fully absorbed and the rice is cooked (it should even feel a bit overcooked), remove from the heat and stir in the crème fraiche (or sour cream). The final consistency should be very creamy.
Let cool to room temperature before placing in the fridge for at least 1 hour.

For the strawberry brunoise:

Wash and stem the strawberries. Dice the fruits into cubes of 3 mm (1/8-inch, by American standards) or 1-2 mm (1/16 inch, by French standards). Mix the strawberry brunoise with the honey.

For serving, spoon the rice pudding equally in four ramekins or bowls and top off with two/three spoonfuls of the strawberry brunoise.

 

 

If you try this Goat Milk Rice Pudding with Strawberry Brunoise, please let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you’ve come up with.  

Bon Appétit!

You might like: 

• Creamy Vanilla Rice pudding from Normandy 
• Slow-Baked Rice pudding with Cinnamon

The post Goat Milk Rice Pudding with Strawberry Brunoise appeared first on Pardon Your French.

Fun fact, the name “teurgoule” means twisted mouth in Norman (the regional language from Normandy). It is a reference to the faces supposedly pulled by Normandy people tasting this dessert – not out of disgust, but astonishment, as cinnamon was once a very foreign taste.

Indeed, the teurgoule is a great testimony of Lower Normandy being a major halt on the Spice Road in the 18th century. Ships from the India’s imported spices and grains to the Honfleur industrial port, introducing rice and cinnamon to the Normandy people for the first time … With milk already being a beloved local ingredient, this slow-baked rice pudding recipe was invented to get locals cooking with the new foreign ingredients. The teurgoule got adopted quickly by the Normandy people, who baked it in bread ovens after the bread was done, to give it a slow baking process.

Rice, cinnamon, sugar and milk. That is all you need to create this intensely flavorful and creamy dish. Surely one of the reasons why it remains still today a favorite in Normandy households.

You will also need a deep, earthenware dish – of any shape of your choosing, as long as it is deep and sturdy.

Do not rush the baking process as it is crucial to create the signature features of this dish. The several hours of baking creates a velvety soft pudding and the thick brown caramelized crust over the teurgoule. The taste of cinnamon is somewhat subtle, but goes perfectly with the creaminess of this dish.

Locals will tell you are not supposed to eat the crust, but I myself can’t resist the sweet little taste of Dulce de Leche that it has. Some people will also add some butter on top of the crust at the end of baking, to give it a darker hue (and even richer taste!).

This slow-baked Rice pudding with Cinnamon is traditionally enjoyed with a slice of “Fallue”, the classic creamy brioche from Normandy. And just like the Fallue, the “fallue and teurgoule brotherhood” organizes each year a national cooking competition to elect the best teurgoule.

This recipe is the one of French Baker Phillipe Gouley, winner of the Golden Teurgoule four years in a row. He also won several Golden Fallue.

Slow-baked Rice Pudding with Cinnamon

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 3 hours 30 minutes 3 hours 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 7 voted )

Ingredients

1 liter of milk (2%, or higher)
½ cup light brown sugar (100g)(or 90g for a less sweet dessert)
10 sticks of cinnamon (20g) or 1 teaspoon of cinnamon powder
1/3 cup arborio rice (65g)
A pinch of salt

Instructions

Preheat your oven to 300F.

In a medium sauce pan, bring the milk, sugar and cinnamon sticks (or powder) to a simmer. Take off the stove, and remove the cinnamon sticks.

Place the rice in a deep earthenware dish and pour the milk on top. Add a pinch of salt, stir gently and place in the oven.

Bake for 3 and a half horus, until a thick crust has formed on top.

Take out of the oven and let cool down to room temperature.

 

 

 

The post Slow-baked Rice Pudding with Cinnamon appeared first on Pardon Your French.

Brioche comes is so many variations in France, and this one is the most treasured ones of Normandy. And I just couldn’t share any other recipe than the one from French baker Philippe Gouley – awarded several gold medals for his “fallue” recipe, by the official “fallue and teurgoule brotherhood”.

Needless to say, this recipe is a winner.  

Like most brioche recipes, it can be completed with a stand mixer or by hand. It consists of a simple dough with flour, eggs, butter and one signature ingredient: crème fraiche.

Crème fraîche is a rich cultured cream that is an essential of French cooking. It is often used as a base for sauces, emulsions, soups and sometimes in baked goods. Outside of France, it often gets confused with – or translated as – sour cream. But it is actually not quite the same….

What’s the difference between sour cream and crème fraiche?

• Sour cream usually has around 20% fat content, and some gelatin or vegetable enzymes will often be added to it to stabilize it and make it thicker. As the name reveals, it tastes sour.
• Crème fraîche usually has at least 30% fat content. Hence, it is naturally rich and thick (thanks to natural bacteria) and does not require any thickeners. It tastes creamier and less sour.

While you can find crème fraiche in every single grocery store in France, it is rare commodity in North America. Liberte makes a good 40% fat content one (which can be found in some Canadian grocery stores), but other brands such as Riviera are unfortunately harder to find.

That being said, if you do not have crème fraiche on hand, plain sour cream can actually be a great substitute in this recipe. The result will just be slightly more sour – but I find it quite pleasing in this brioche.

Note: Substituting crème fraiche for sour cream works in this recipe, but this is certainly not always the case. It will often work for baked goods, such as this brioche, but won’t work for sauces or soups (sour cream has less fat and more protein, so will tend to curdle when brought to high temperatures).

Another option, if you are feeling ambitious, is to make your own crème fraîche with just buttermilk and cream.

The Brioche from Normandy is traditionally enjoyed for dessert with “Teurgoule”, the old-fashion baked rice pudding from Normandy. I also find it delicious for breakfast, with some butter, fruit jam, or honey. 

Brioche from Normandy

Print Recipe

Serves: 12 Prep Time: 3 hour 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups bread flour (ideally French-Style T55 flour) (500g)
½ cup unsalted butter, at room temperature (113g)
¼ cup + 1 tablespoon crème fraiche (or sour cream) (100g)
5 eggs
¼ cup white sugar (50g)
10g salt
18g fresh yeast

Instructions

Add in all the ingredients - except for 1 egg and the yeast - in your mixing bowl. Mix (with the paddle attachment or by hand) for 30 seconds. Add in the yeast and mix for 10 minutes. At the end, Knead the dough by hand – if it is too sticky, sprinkle a pinch of flour; if it is too thick, add in a little bit of cream. The dough should be soft and shouldn’t stick to your fingers.

Shape the dough in a big ball and wrap it with a clean cloth (in which you sprinkled a bit of flour in – so the dough doesn’t stick to it). Let the dough rise for 2 hours, ideally at 22C/71.6F.

After 2 hours, flatten the dough and fold it in half, length wise, to obtain a big oval log. Seal the dough with your fingers, and place it (seal down) on a greased baking tray. Cover with a cloth, and let rise again for 1hour and 20 minutes.

Preheat your oven to 375F. Break the remaining egg, whisk it with a pinch of salt and brush it all over the dough. With scissors, make small cuts all around the top half of the dough, to create a “hat”.

Bake for 25 minutes, until the brioche is golden.

Enjoy it warm or at room temperature.

Notes...

This brioche stays fresh for up to 2 days, well wrapped in a cloth.

The post Brioche from Normandy appeared first on Pardon Your French.