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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).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
136g
Fat
35g
Carbs
14g
