For many people, fall is primarily the season for everything apple. It makes sense because that’s the time when apples are harvested. Clever storage, however, makes it possible that apples are available all year round. Many apple varieties stay fresh for 9 months, some even for 12 months, if stored correctly. That means delicious apple pies and tarts, like this great Normandy Apple Tart, are available 365 days a year. Yay! ;)
Similar to potatoes, you could say, apples are a staple here in Germany you will always find them at farmer’s markets and in supermarkets. Both are grown here on a large scale and are never in short supply. At least I hope so. I love cooking and baking with both. Endless availability of potato salad and apple pie. That’s absolutely my jam ;P
I could really survive with pretty much potatoes and apples alone I guess. It would not be a very good diet but I guess you could survive, right? ;P Anyways. Dystopian potato and apple fantasies aside – today I got a delicious Norman apple tart for you. Something you can bake all year round, something that is delicious all year round. With some vanilla ice cream or whipped cream… so good!
Apple cakes, pies, and tarts are available in many versions – the number is almost infinite. This tart here has a very thin base and loads of apples added on top. Most German apple cakes are very different from that. Made with a pound-cake-like batter and much fewer apples. Quite basic but also delicious. This French delicacy is basically apples on apples – a crispy tart base topped with apple sauce and then decorated nicely with loads of apple slices. If you love apples, this might be the one for you.
It’s almost impossible to add more apples to one single cake slice, I think ;P I used more apples for this tart here than I used in my French “Invisible” Apple Cake – one that also has a lot of apples in it ;) When making this tart here, we like to leave the skin on the apples and just cut them into thin slices. Not everyone likes that, I know. If you have problems with the chewy consistency of the apple skin when baked you should peel them, of course. That does not take too much time if you have someone to help you ;)
As mentioned before, the recipe calls for apple sauce. You can make your own, of course, but you can also use pre-made apple sauce from the store. I linked a product in the ingredients list I like to use. Here in Germany, it is called “Apfelmark” – the translation would be “apple pulp” I guess. It’s similar to regular apple sauce just with less liquid and no sugar added. Some storebought apple sauces are quite sugary tbh – that’s why I prefer using that one ;)
INGREDIENTS / ZUTATEN
For the dough:
1 3/4 cups (230g) spelt flour
1/4 cup (50g) brown sugar
1 pinch of salt
1/2 cup (120g) butter, cold
2-3 tbsp. ice water
For the topping:
about 1 kg apples
some lemon juice
1.4 oz. (40g) butter
2 tbsp. Calvados (optional)
14 oz. (200g) applesauce
2-3 tbsp. brown sugar
Für den Teig:
230g Dinkelmehl (Type 630)
50g brauner Zucker
1 Prise Salz
120g Butter, kalt
2-3 EL Eiswasser
Für den Belag:
ca. 1 kg Äpfel
etwas Zitronensaft
40g Butter
2 EL Calvados (optional)
200g Apfelmus
2-3 EL brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Grease a large tart tin (11 inches/28cm) and set aside.
2. Mix flour, sugar, and salt for the dough in a bowl. Add the butter in small pieces and cut into pea-sized pieces with a pastry blender*. Add the ice water to the bowl and mix in with a fork, then quickly knead with your hands until the dough starts sticking together. Roll out on a floured surface to get a dough circle that is slightly larger than the baking tin. Transfer to the baking tin and press to the bottom and sides to create a nice crust. Prick several times with a form and place in the fridge for at least 30 minutes.
3. Preheat the oven to 390°F (200°C). Place a piece of baking parchment on the dough and fill the tin with baking weights. Blind bake for about 5 minutes, then remove the weights and baking parchment and bake another 5 minutes. Take out of the oven and let cool down a bit. Do not turn off the oven.
4. For the topping, wash and dry the apples, then quarter, core, and slice thinly. If the skin of the apples bothers you, peel them first. To prevent the apple slices from turning brown, you should drizzle them with some lemon juice.
5. Melt the butter in a large frying pan, add the sliced apples and Calvados (optional) and steam the apples (covered) for a few minutes – make sure to flip them every once in a while. The apples should soften a bit, but not become mushy. The cooking time will depend on how thinly the apples have been sliced. Set aside and let cool down a bit.
6. Spread the applesauce on the bottom of the pre-baked tart. Place the slightly cooled apple slices in the applesauce, starting from the outside going to the center in circles, each slice overlapping slightly the previous one. Press the slices outwards once in a while to make the layers stand up. Sprinkle the apple slices with sugar and then bake for about 30-35 minutes. Remove the tart from the oven and let it cool completely. Serve with some cream or vanilla ice cream.
1. Eine Tarteform (28cm/11 inches) einfetten und zur Seite stellen.
2. Das Mehl für den Teig mit dem Zucker und Salz in einer Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und mit einem Teigmischer* in etwa erbsengroße Stücke zerteilen. Das Eiswasser zur Schüssel dazugeben und erst mit einer Gabel, dann mit den Händen schnell verkneten, bis der Teig anfängt zusammenzuhalten. Den Teig auf einer bemehlten Fläche etwas größer als die Backform ausrollen, dann hineinlegen und am Boden und den Seiten festdrücken. Den Boden mit einer Gabel mehrmals einstechen. Für mindestens 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Stück Backpapier auf den Boden der Tarte legen und mit Backgewichten auffüllen. Den Tarteboden für etwa 5 Minuten blindbacken. Die Backgewichte und das Backpapier entfernen und weitere 5 Minuten backen. Aus dem Ofen holen und etwas abkühlen lassen. Den Ofen nicht ausschalten.
4. Die Äpfel für den Belag waschen, trocknen und dann vierteln, entkernen und in dünne Scheiben schneiden. Wen die Schale stört, der sollte die Äpfel vorher noch schälen. Damit die Apfelscheiben nicht braun werden, sollte man sie mit etwas Zitronensaft beträufeln.
5. Die Butter in einer großen Pfanne schmelzen lassen, dann die Apfelscheiben und den Calvados (optional) dazugeben und für einige Minuten abgedeckt dünsten – zwischendurch immer wieder einmal wenden. Die Äpfel sollen etwas weicher werden, aber nicht matschig. Die Zeit hängt also davon ab, wie dünn die Äpfel geschnitten wurden. Zur Seite stellen und ein wenig abkühlen lassen.
6. Das Apfelmus auf dem vorgebackenen Tarteboden verstreichen. Die leicht abgekühlten Apfelscheiben rundherum fächerartig von außen beginnend in das Apfelmus setzen. Zwischendurch immer wieder einmal nach Außen drücken, damit sich die Schichten aufrichten. Die Tarte mit Zucker bestreuen und dann für etwa 30-35 Minuten backen. Die Tarte aus dem Ofen holen und komplett abkühlen lassen. Mit etwas Sahne oder Vanilleeis servieren.
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Here is a version of the recipe you can print easily.
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Normandy Apple Tart
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 01:30
- Yield: 1 1x
- Category: Tarts
- Cuisine: France
- Diet: Vegetarian
Description
This classic Normandy Apple Tart is an absolute delight – with some vanilla ice cream or whipped cream an absolute dream!
Ingredients
For the dough:
1 3/4 cups (230g) spelt flour
1/4 cup (50g) brown sugar
1 pinch of salt
1/2 cup (120g) butter, cold
2–3 tbsp. ice water
For the topping:
about 1 kg apples
some lemon juice
1.4 oz. (40g) butter
2 tbsp. Calvados (optional)
14 oz. (200g) applesauce
2–3 tbsp. brown sugar
Instructions
1. Grease a large tart tin (11 inches/28cm) and set aside.
2. Mix flour, sugar, and salt for the dough in a bowl. Add the butter in small pieces and cut into pea-sized pieces with a pastry blender*. Add the ice water to the bowl and mix in with a fork, then quickly knead with your hands until the dough starts sticking together. Roll out on a floured surface to get a dough circle that is slightly larger than the baking tin. Transfer to the baking tin and press to the bottom and sides to create a nice crust. Prick several times with a form and place in the fridge for at least 30 minutes.
3. Preheat the oven to 390°F (200°C). Place a piece of baking parchment on the dough and fill the tin with baking weights. Blind bake for about 5 minutes, then remove the weights and baking parchment and bake another 5 minutes. Take out of the oven and let cool down a bit. Do not turn off the oven.
4. For the topping, wash and dry the apples, then quarter, core, and slice thinly. If the skin of the apples bothers you, peel them first. To prevent the apple slices from turning brown, you should drizzle them with some lemon juice.
5. Melt the butter in a large frying pan, add the sliced apples and Calvados (optional) and steam the apples (covered) for a few minutes – make sure to flip them every once in a while. The apples should soften a bit, but not become mushy. The cooking time will depend on how thinly the apples have been sliced. Set aside and let cool down a bit.
6. Spread the applesauce on the bottom of the pre-baked tart. Place the slightly cooled apple slices in the applesauce, starting from the outside going to the center in circles, each slice overlapping slightly the previous one. Press the slices outwards once in a while to make the layers stand up. Sprinkle the apple slices with sugar and then bake for about 30-35 minutes. Remove the tart from the oven and let it cool completely. Serve with some cream or vanilla ice cream.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
