An authentic French recipe from Brasserie Blanc, inspired by Raymond Blanc's home cooking.

Normandy Apple Tart
Normandy Apple Tart

Serves 8


  • 300g of good all butter shortcrust pastry
  • 250g unsalted butter
  • 150g icing sugar
  • 50ml Calvados or Martell Cognac
  • 200ml double cream
  • 115g caster sugar
  • 10g strong white flour
  • 10g ground almonds
  • 4 medium free range eggs
  • 6 Braeburn apples


  1. Lightly grease and line a large tart tin with the shortcrust pastry (around 3mm thick)
  2. Prick the pastry base all over to prevent air pockets forming underneath
  3. Chill for 20 minutes to avoid shrinkage
  4. Melt the butter
  5. Add the icing sugar, then the Calvados or Martell Cognac (set aside)
  6. Lightly beat the eggs and mix together with the double cream, caster sugar, flour and almonds
  7. Pre-heat the oven to 220*C, putting a flat pastry tray on the shelf to heat.
  8. Peel, core and chop the apples (about 8 segments per apple)
  9. Toss the apples in the Calvados butter until thoroughly coated
  10. Arrange the apple segments in the pastry case in concentric circles, overlapping the segments as you go
  11. Place the tart onto the pre-heated pastry tray and bake for 10 minutes
  12. Reduce temperature to 200*C and cook for a further 16 minutes (the pastry should be golden brown and the apples caramelised)
  13. Pour the custard mixture into the tart tin and bake for a further 10 minutes until the filling has just set.
  14. Remove from the oven and let cool for an hour
  15. Remove the tart from the ring, cut into 8 generous slices, dust with icing sugar and serve with vanilla ice-cream.