Photograph of the finished Tarte Normande

France · Bánh tart táo kem trứng Normande

Tarte Normande

1 hr 20 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Apple Apple 800 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh cream Fresh cream 320 ml
  • Photograph of Sugar Sugar 240 g
  • Photograph of Almond flour Almond flour 120 g
  • Photograph of Cognac Cognac 60 ml

Method

  1. 1 Knead the brisée dough, let it cool for 1 hour, roll it to 3 mm thick, place it in the mold, and punch a hole in the bottom.
  2. 2 Bake the cake base at 190 degrees for 15 minutes until the bottom is completely dry.
  3. 3 Arrange the 5mm thick apple wedges in a spoke-like pattern, placing them close together as apples will shrink during baking.
  4. 4 Beat the eggs with the cream, sugar, almond flour, and cognac until a smooth egg cream is formed, then pour it over the apple slices until they are completely covered.
  5. 5 Bake at 180 degrees for 35 minutes, or until the custard sets and the apples are golden brown.

With an appliance

  • Air fryer 1 hr

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking