• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Unpeeled Journal logo

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Breakfast
    • Soup, Salad, Snacks
    • Dinner
    • Sides
    • Dessert + Baking
    • Holidays
    • Vegetarian + Vegan
    • Beverages
    • Easy
    • Recipe Collections
  • Features
    • Articles
    • Profiles
  • Lifestyle
    • Wellness
    • Food Travel Guides
    • Book Club
  • Cooking School
    • Cooking Technique
    • Baking + Pastry Technique
    • Wine Class
    • Better Know a Food
  • The Food + Grief Project
  • About
Home / Holidays / French Apple Custard Tart (Tarte Normande)

Jump to Recipe

French Apple Custard Tart (Tarte Normande)

Share
Pin182
Tweet
Email
Print

Apples, je t’aime.

This classic French apple custard tart recipe (tarte Normande) offers all the deliciousness of apple pie with the classy satisfaction of a silky French custard tart. This is the apple dessert you’ve been waiting for.

Classic French Apple Custard Tart slice

Say “bonjour” to this French apple tart recipe!

I’ll open by saying how much a love a classic apple pie. In fact, I love apple pie so much that I have it on my birthday instead of cake. So other apple desserts have to meet a pretty high bar. And this does.

Meet this tarte Normande, or Normandy apple tart. Rather than a double-crust apple pie, this apple tart combines a sweet butter pastry crust with tart apples and a creamy vanilla custard for a truly special dessert.

French apple custard tart ingredients on marble slab

What is Tarte Normande?

Tarte Normande, or Normandy tart, is a classic French apple tart. The tart combines a butter tart shell, a cream-based vanilla custard, and sliced apples, all of which are baked until golden.

The Normandy region of Northwest France is known for both its apples and its dairy products. (Anyone who has been lucky enough to enjoy cult-favorite Bordier butter from neighboring Brittany knows what I’m talking about.) This apple custard tart combines the best of both.

This recipe varies slightly from a très correct version.

ingredients for custard

Custard ingredients. The custard will be poured over the baked apples into the tart shell.

French Apple Custard Tart: Recipe Steps

Unlike an apple galette, in which fruit is rustically enveloped in a pie crust, a French apple tart has a little more structure and finesse.

  1. First, make your butter tart dough, or pâte sucrée. Though intelligent minds can differ (David Lebovitz’s version does not par-bake the crust),
  2. I blind bake the tart shell to ensure maximum crispness. But to kill two birds with one stone, blind bake the pie shell with the apple slices in it. This may sacrifice a bit of crispiness, but the result goes a lot more quickly. Bake until the apples are golden brown, about 30 to 40 minutes.
  3. While the apple-filled tart shell bakes, prepare your custard. Pour the custard over the cooked apples, and bake an additional 30 minutes or so, until set.
  4. When cool, glaze the top with apricot jam for that classic French tart gloss.

The most authentic French apple tart recipes do not call for cinnamon. However, I do add a little because I think it is a naturally perfect flavor complement to the apples.

French Apple Tart before custard added

First, the apples are baked with the tart shell.

What are the best apples for an apple tart?

I wrote an entire article about the best apples for baking apple tarts and pies. It is important to choose a crisp baking apple with sweet, tart flavor and enough structure to not turn to mush when baked.

My favorite baking apple are:

  • Granny Smith; but if a very tart apple is not for you, I also love:
  • Braeburn
  • Honeycrisp
  • Pink Lady

Avoid super sweet or mealy apples like Fuji (too sweet and too much water content) and Red Delicious (just, no).

Classic French Tart Recipe

Custard is poured into the tart shell and then baked

How do you cut the apples for this French apple custard tart?

Cut the apple slices (peeled, please) into 1/4″ thick slices. I like a 1/4″ slice for this because it is thin enough to shape into the tart shell and look elegant, but wide enough to maintain its structure.

French Apple Custard Tart

Once your tart is out of the oven and cooled, brush with apricot jam to give it a gloss

Should the apple tart be served warm or cold?

The ideal temperature for serving the French apple custard tart is a cool room temperature. The tart can be refrigerated and then put on the countertop an hour or so before serving.
This French apple custard tart, or tarte Normande, will give you a pretty dessert that tastes creamy and crisp, with just a hint of cinnamon.
French Apple Tart Dessert

Voilà. The finished French apple custard tart.

Love an apple dessert recipe? You’ll also love:

  • Caramel Apple Pie
  • Deep Dish Apple Crisp With Oatmeal Streusel
  • Homemade Chunky Applesauce
  • Hot Mulled Apple Cider
French Apple Tart Dessert
Print Recipe

French Apple Custard Tart (Tarte Normande)

This lovely apple custard tart recipe combines a crisp butter crust with creamy custard and tart baked apples for a French alternative to classic apple pie.
Prep Time30 mins
Cook Time1 hr 10 mins
Chilling Time for the Tart Dough1 hr
Course: Dessert
Cuisine: French
Keywords:: apple custard tart, apple pie, best apple tart, french apple tart, normandy tart, tarte normande
Servings: 1 x 9" tart

Ingredients

For the Tart Shell (Pâte Sucrée)

  • 1 ¼ cups all-purpose flour, plus more for dusting
  • 1 ¼ cups powdered sugar
  • 1 teaspoon kosher salt
  • 8 tablespoons (4 ounces; 1 stick) cool unsalted butter, cubed
  • 1 egg yolk
  • 1 tablespoon (or so) cold water

For the Tart Filling

  • 3 tart baking apples, such as Honeycrisp or Granny Smith
  • ⅛ teaspoon cinnamon
  • 2 eggs
  • ½ cup sour cream
  • ¼ cup sugar, plus an additional teaspoon or two if you have particularly tart apples
  • ⅓ cup milk
  • ½ teaspoon vanilla extract

To Finish

  • ⅓ cup apricot jam

Instructions

For the Tart Shell (Pâte Sucrée)

  • In the bowl of a food processor, combine the flour, powdered sugar, and salt. Add the cubed butter and process until crumbly. The texture will be like lightly-moistened sand.
  • Add the egg yolk and water. Mix in the food processor until the dough comes together in a large ball. It is ok if there is a little loose dough, but it will basically be a whole ball. You may need an additional teaspoon of water.
  • Turn the dough out onto a clean, lightly-floured surface. Knead it a few times into a smooth ball. Do not overwork the dough. Using the palm of your hand or a rolling pin, flatten the dough into a flat, even disk about eight inches in diameter. Lightly dust both sides with flour. Use a rolling pin to roll the dough to about 11" diameter, so that there is enough dough to lay into the tart shell and cover the sides, plus a little overlap.
  • Gently drape the tart dough in a 9" tart pan, and gently press the dough into the sides and bottom of the tart pan. Just patch up any tears or holes with a little extra dough.
  • Run the rolling pin or a paring knife over the rim of the tart shell to remove the excess dough. This should leave a neat, clean rim. Dock the bottom of the crust all over with the tines of a fork. Cover the tart shell loosely in plastic wrap or a clean dish towel, and chill for at least one hour, preferably two hours or even overnight.
    PRO TIP: Chilling the tart shell is an essential part of the technique. The chilling time allows the gluten to relax. This will prevent the tart shell from shrinking when baked, and keeps the texture tender.

For the Apple Tart

  • Preheat the oven to 375°F.
  • Peel and slice the apples into 1/4" slices. Remove the tart shell from the refrigerator. Arrange the apple slices however you like. I like a circular diagonal pattern, but you can do an overlapping rose pattern working from the outside rim toward the center, or keep it casual and just toss them in.
  • Bake the tart shell for about 35 minutes, until the apples and crust are golden brown and the apples have softened a bit.
    PRO TIP: Set the tart shell on a baking sheet. This makes it much easier to take in and out of the oven.
  • While the apples are baking, whisk together the cinnamon, eggs, sour cream, sugar, milk, and vanilla.
  • Remove the apple-filled tart shell from the oven and reduce the oven temperature to 325°F. Pour the custard over the apples almost to the rim of the tart shell and apples, leaving a very slight lip and letting the top of the apples show.
  • Place the tart back in the oven and bake until the custard is set, about 30 to 35 minutes. Let cool at room temperature.
    PRO TIP: You will know the custard is set when it doesn't jiggle or slosh. If you'd like a little more color, you can throw the tart under the broiler for a minute or so (keep an eye on it) to toast the top of the apples.
  • When cool, use a fork and a little splash of water to whisk the apricot jam to a smooth texture. Use a pastry brush to brush the tart all over with a thin layer of apricot jam to give it a gloss. You may not use all of it. Chill as needed, and serve at cool room temperature.
    This tart can be made up to two days in advance and refrigerated, covered. Remove the tart from the fridge an hour or so before serving.

Filed Under: Dessert + Baking, Holidays, Recipes, Thanksgiving, Valentine's Day, Winter Holidays Tagged With: apple custard tart recipe, apple pie, apple tart recipe, dessert, fall baking, french apple custard tart, french apple tart, holiday desserts, tarte normande recipe

Sign Up for the Weekly Newsletter

Never miss a recipe.

More from Unpeeled

Homemade Breakfast Sausage

Homemade Breakfast Sausage

Double-Stuffed Blue Cheese Burgers

Double-Stuffed Blue Cheese Burgers

Irish Brown Bread

Irish Brown Bread

Reader Interactions

Comments

  1. Linda Rose says

    February 27, 2023 at 11:12 am

    I made this tart and it was excellent the only difficulty was that the bottom crust was soggy. What would be your suggestion to blind bake before putting in the apples Would I dock the crust first the fill with weights and bake. What temp and for how long.

    Reply
    • Unpeeled says

      March 2, 2023 at 2:49 pm

      Hi, Linda! Ah, the soggy bottom issue. Ugh. Sorry to hear that. (Out of curiosity, what type of pie plate did you use?) Blind baking the crust is a very nice idea. Rest/chill the tart dough in the pie plate and dock it with a fork. Preheat the oven to 350°F. Line the tart dough shell with parchment, then fill the shell with dried beans or pie weights, and bake for about 15-20 minutes. Remove the beans or weights, and continue baking for 5 minutes more or so, until the tart shell looks dry on the bottom. Because the tart will have to bake so long with the apples and custard, I recommend this short parbake of the shell, as opposed to a full bake, like you would for a custard tart–this could overcook the tart shell. Thanks for the great question!

      Reply
  2. Myrna says

    February 17, 2023 at 12:04 pm

    Can a plain low fat Greek Yogurt replace sour cream in this tart? This looks so delicious!
    Thank you!

    Reply
    • Unpeeled says

      February 17, 2023 at 12:29 pm

      Hi, Myrna. Yes, but I recommend using full-fat Greek yogurt if possible for the most creaminess.

      Reply
  3. jill says

    February 28, 2022 at 4:38 pm

    5 stars
    Very good flavor. Will add slightly more cinnamon next time.

    Reply
  4. T.H. says

    February 19, 2022 at 1:22 pm

    5 stars
    Made this last weekend and it was a big hit. It is not quite as simple as apple pie because of the crust, custard, etc., but well worth it because it looked so nice and tasted so good. Thanks!

    Reply
  5. Annie says

    February 8, 2022 at 4:13 pm

    5 stars
    This was very good. I increased the cinnamon slightly because I like the flavor. I did not use all of the custard, but I think my tart pan is a little on the shallow side. Came out great.

    Reply
  6. Suzanne says

    February 7, 2022 at 4:59 pm

    5 stars
    Just lovely and the flavor was excellent. I enjoyed this very much.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to Unpeeled

A celebration of cooking, baking, and food. Learn More

Digital Media Awards Winner

Popular Posts

assorted best holiday cookie recipes Christmas cookies on platter sugar cookies, gingerbread, wedding cookies, chocolate cookies
bowl of spaghetti and tomato sauce on white wood board
Trini Green Seasoning Recipe: Authentic Caribbean Seasoning for condiment or marinade
cooked miso-marinated black cod on bed of white rice with greens, ready to be served for fish dinner
Creamy rice pudding recipe
strawberry shortcake recipe with biscuits

Your inbox is hungry! Get the weekly newsletter.

Footer

About Unpeeled

Trusted recipes, cooking and baking techniques, travel guides, inspiring profiles, and lots more.

Features

  • Articles
  • Profiles
  • Taste Tests
  • Food Writing Roundups

Cooking School

  • Cooking Technique
  • Baking + Pastry Technique
  • Wine Class

Information

  • About & Contact
  • F.A.Q.s
  • Privacy Statement
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2023 Unpeeled Media, LLC. All rights reserved.

  • Recipes
    • Breakfast
    • Soup, Salad, Snacks
    • Dinner
    • Sides
    • Dessert + Baking
    • Holidays
    • Vegetarian + Vegan
    • Beverages
    • Easy
    • Recipe Collections
  • Features
    • Articles
    • Profiles
    • Taste Tests
    • Food Writing Roundups
  • Lifestyle
    • Wellness
    • Food Travel Guides
    • Book Club
  • Cooking School
    • Cooking Technique
    • Baking + Pastry Technique
    • Wine Class
    • Better Know a Food
  • The Food + Grief Project
    • Food That Heal
    • F+G Articles, Interviews, Essays
  • About
  • Facebook
  • Instagram
  • Pinterest
  • Twitter