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French/Normandy Apple Tart (Tarte de Pommes a la Normande)


  • 1 sheet puff pastry (or you can make your own pastry)
  • 100g butter, softened
  • 1/2 cup (100g) caster sugar
  • 1 egg
  • 1 cup (100g) almond meal
  • 1/4 cup (40g) plain flour
  • 1 tsp ground cinnamon
  • 2 tbs Calvados (or normal brandy)
  • 2 pink lady apples, very thinly sliced
  • 1 tbs lemon juice
  • 2 tbs caster sugar, extra


  • Line the base and sides of a tart tin with the pastry.
  • Use a fork to prick the base all over.
  • Bake in 200 deg oven for 15 minutes or until puffed and golden.
  • Remove from oven and use a tea towel to press the base of the pastry to flatten.
  • Set aside to cool.
  • Beat the butter and sugar in a bowl until pale and creamy.
  • Add the egg and beat until just combined.
  • Add the almond meal, flour and cinnamon and stir to combine.
  • Add the Calvados and stir until just combined.
  • Spoon the mixture into the prepared pastry case and smooth the surface.
  • Brush the apple slices with the lemon juice and arrange over the tart.
  • Sprinkle evenly with the extra sugar.
  • Bake in 200 deg oven for 20-25 minutes or until apples begin to curl and filling is set.
  • Remove from oven and set aside to cool in the pan.
  • Serve warm or at room temperature.

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