Ingredients for Apple Tart Normande
How to Make Apple Tart Normande
- Preheat your oven to 375°F (190°C).
- Prepare the pastry crust: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add 1/2 cup ice water, 1 tbsp at a time, mixing lightly until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- Peel, core, and thinly slice 6-8 medium apples (such as Granny Smith, Honeycrisp, or a mix).
- In a bowl, toss the apples with 1/4 cup granulated sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, and a pinch of nutmeg.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer the dough to a 9-inch tart pan with a removable bottom.
- Arrange the apple slices in a concentric pattern over the pastry crust.
- Bake for 45-50 minutes, or until the crust is golden brown and the apples are tender.
- Let the tart cool slightly before serving. Dust with powdered sugar (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
136g
Fat
35g
Carbs
14g
