French cooking Haute-Normandie / Normandy

The Normandy apple tart recipe

It's a dish as emblematic as the fruit is for Normandy: the apple tart. It has to be said that Normandy is truly the orchard of France, and we know what it takes to make apples sublime. Discover my grandma Simone's apple tart recipe here.


Apples in Normandy


It's an old one, since it was already found in Gallic times, and was even one of the fruits of the gods. The Norman monks also loved the apple and developed it. It has to be said that the apple tree thrives in a climate that's not too hot and a little humid... In the 19th century, Normandy was literally covered with apples to supply France with cider and Calva, the strong alcohol produced by distilling cider. The apple tradition is still alive and well in Normandy, and it's a marvel to explore Normandy in spring when the apple trees are in bloom. There are hundreds of different species, some of which are protected in conservatory orchards. When talking about apples in Normandy, we distinguish between cider apples (small ones) and "knife" apples (the ones you can eat). These are the ones we're going to use.


Apples. Photo chosen by Rebekka D from PixabayApples. Photo chosen by Rebekka D from Pixabay



The recipe for apple pie.


The ingredients of apple pie

Serves 6


  • Shortcrust pastry
  • 2 large eggs
  • 100 grams powdered sugar
  • 100 grams almond powder
  • 100 grams full-fat crème fraîche (real, Normandy-style)
  • 1 kg apples (elstar, pink lady or royal gala).
  • a little powdered cinnamon


10 or 12 Cl of Calva (or dark rum works too)



How to make Normandy apple pie


Apple pie of Normandy / Photo chosen by frederiquewacquier via depositphotos

Une belle tarte aux pommes normande / Photo chosen by frederiquewacquier via depositphotos



Preheat oven to 180°C thermostat 6


Roll out the shortcrust pastry on the buttered and floured baking tin. Prick it with a fork.


Wash your apples, peel them, cut them into 4 and remove the seeds.


Cut your apple wedges into strips and arrange them in a rosette on your tart base.


Take a bowl and start by beating your eggs, then add the half glass of calva or rum, then add the crème fraîche and mix again.


Now add the powdered sugar and almond powder. Best with a pinch of cinnamon.


Pour your mixture over the tart and smooth with a spatula.


Bake your tart at 210 degrees thermostat 7 for a good 5 minutes, then turn down to 180 degrees thermostat 6 for 30 minutes.

It's even better when eaten warm.

Jérôme Prod'homme

Jérôme Prod'homme

Jérôme is "monsieur de France" the author of this site.