Apple pie, French apple tart, or Tarte Normande. Whatever you call it, apples have always had a special place in my kitchen.

Growing up in France, apple desserts were simple, familiar, and never overly complicated. Fall may be their true season, but when I see beautiful apples at the market, I cannot resist bringing a few home and turning them into this creamy, comforting tart. If you are searching for more apple recipes, check out Strawberry Apple Pie Recipe or Caramel Apples with Semolina Pudding.

Apple pie - French Apple Tart Normande served in the baking dish with red apples around it

Recipe Overview: Apple pie

  • Prep Time: 15 minutes
  • Bake Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 4 people
  • Cook Method: Baked in a 9-inch pie dish
  • Flavor & Texture: Tender apples baked in a silky vanilla custard with a buttery, golden pastry crust
  • Difficulty: Easy. Simple ingredients, minimal prep, and no complicated pastry techniques required.
  • Why this Recipe? A classic French dessert that is simple, comforting, and elegant all at once. The creamy custard surrounds tender apples while the buttery crust brings everything together beautifully.
Key Takeaways
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I was fortunate, growing up in Paris, that we had such a wide variety of apples to choose from. What always mesmerized me was that each apple has its own part in the cooking world.

Some are to be enjoyed as such, and some are to use in cooking or baking.

In this Article

Before I go any further, a few quick notes about this simple French dessert. This tart is called Normande because of the heavy cream in the filling, and traditionally it also includes Calvados, an apple brandy from Normandy. I left it out because I had children at the house, but you can use Calvados, Cognac, brandy, or even dark rum.

The French do not traditionally use cinnamon with apples. I was surprised by how often it appeared in desserts when I first moved to the States, and it is still not something I naturally reach for. If you love it, however, a small pinch is perfectly fine.

A Note From Giangi

Simple yet elegant: Easy to prepare, but beautiful enough to serve for a special occasion.

Rich and comforting: Tender apples, silky custard, and a buttery crust create a wonderful combination of flavors and textures.

Perfectly balanced: Sweet without being overly sugary, allowing the fresh apple flavor to truly shine.

Giangi

A simple and unfussy dessert

This classic apple tart is meant to be simple, rustic, and easy to prepare. The apples do not need to be sliced perfectly, only evenly enough to bake at the same rate.

A homemade crust is wonderful, but a good store-bought one works just as well. The creamy custard brings everything together, making this an easy, dependable dessert that always brings a smile.

The crust

I found a great crust at the store and have not prepared a homemade one in a very long time. Please do not hold against me. Simplicity is key here as well not compromising the flavor.

Prebaking the crust for about five minutes with aluminum foil and weight is fine. I do it once in a while but not the norm.

I enjoy, and this is how you will enjoy it in France: the crust is not pre-baked and the tart filling melts together. Soft and flavorful.

If your crust is a bit over the sides of your pie mold, use a crust pie shield ring. This will prevent your crust from burning.

Apples

We can write a whole book on apples because there are many varieties.

If you shop at your local farmer’s market, inquire about which apples they do recommend for baking. Not all apples are the same, and you do not want to use the wrong kind.

Baking apples are Jonagold, Honeycrisp, Pink Lady, Braeburn, and Granny Smith apples. Full of flavor, rich in natural sweetness.

Peel them, remove the center core and slice them into wedges.

You can arrange it nicely in a round matter above the crust. I do not do that. I like the apples to find their own place on the pie tart.

Apple pie - French Apple Tart Normande close up

The custard

My favorite part and the easiest factor to assemble. Four ingredients are required for this French apple pie: eggs, vanilla, brown sugar, and heavy cream, to give you this melt-in-your-mouth custard that you cannot wait to bite into.

Bring the eggs and heavy cream to room temperature before whipping them together.

Pour it over the apple slices to cover well but not over the edge.

Serve this tart at room temperature or serve warm.

I usually serve it just as it is, with nothing added, such as whipped cream or vanilla ice cream.

Somehow I never have leftovers, but if you do, you can enjoy them for up to 3 days.

Key Ingredients

Pastry crust – The buttery base of the tart. Homemade is wonderful, but a good-quality store-bought crust works beautifully and keeps this recipe wonderfully simple.

Apples – The star of the recipe. Choose firm baking apples such as Honeycrisp, Pink Lady, Braeburn, Jonagold, or Granny Smith. They hold their shape while becoming tender and naturally sweet as they bake. Giangi’s Kitchen

Eggs – Give structure to the creamy custard filling and help it set around the apples.

Heavy cream – What gives this Tarte Normande its rich, silky custard texture. Heavy cream is also one of the ingredients that distinguishes this French-style apple tart. Giangi’s Kitchen

Brown sugar – Adds gentle sweetness with a subtle caramel flavor that pairs beautifully with the apples.

Vanilla extract – Brings warmth and depth to the custard without overpowering the natural apple flavor. Giangi’s Kitchen

Optional cinnamon – Traditional French apple tarts generally do not rely on cinnamon, but you can add a small pinch if you enjoy that classic apple-and-cinnamon combination

Apple pie - French Apple Tart Normande

How to Make French Apple Tart

I invested years ago in an Emile Henry stone 9″ pie dish. The best investment ever.

The bottom crust bakes evenly and rarely burns. It bakes evenly as the heat is diffused evenly. The thickness allows your pies to cook without burning. I do not recommend using a glass pie dish, as it burns more easily, and I once had one shatter into a million pieces when I took it out of the oven.

  • Place the oven rack in the middle position. Have your oven nice and hot. Place your tart and bake 30 minutes before checking in with it.
  • Not all ovens are the same and you do want a nice golden crust.
  • The tip for seeing if your apple pie is ready, open the oven and slightly wiggle to pie. If the middle has some shaking and still looks liquid, leave it in the oven for another ten to 15 minutes.
  • Remove it from the oven and place it over a cooling rack. I do not remove it from the pie mold but leave it there and serve.
  • You can also sprinkle some powdered sugar over it. It gives a nice look but it is optional.
  • Like I said early on, this is a no-fuss pie.

Here is my family favorite. As soon as they see me coming home from the store with extra apples, their faces light up as they know what they will get to enjoy.

Giangi’s Pro Tips

Choose firm apples. You want apples that soften while baking but still hold their shape. Honeycrisp, Pink Lady, Braeburn, or Granny Smith all work beautifully.

Slice the apples evenly. They do not need to be perfect, but keeping them close in size helps them bake at the same rate.

Do not overfill the tart. Leave enough room for the custard to settle around the apples without spilling over.

Use Calvados if you have it. A small splash adds that unmistakable Normandy flavor, but Cognac, brandy, or dark rum are excellent substitutes.

Skip the cinnamon if you want to keep it French. I prefer letting the apples, cream, and vanilla shine on their own.

Let the tart rest before slicing. Giving it time to cool allows the custard to set and makes cleaner slices.

Storing and Reheating

Store: Once completely cooled, cover the tart tightly and refrigerate for up to 3 days.

Reheating: To reheat, place individual slices in a 300°F oven for about 8 to 10 minutes, just until warmed through. I prefer the oven to the microwave, as it helps keep the crust from becoming soft.

You can also enjoy this tart at room temperature, which is often how I like to serve it.

What to Serve with French Apple Tart

I usually serve this French apple tart just as it is, but a spoonful of Chantilly cream is lovely when the tart is still slightly warm. If you prefer something cold and creamy, vanilla ice cream is always delicious, and my Affogato al Caffè is a wonderful way to finish the meal if you are serving coffee afterward.

For something a little richer, my Chantilly Mascarpone also pairs beautifully with the tender apples and buttery crust.

Apple Pie FAQs

What are the best apples for a French apple tart?

Firm apples that hold their shape while baking work best. Honeycrisp, Pink Lady, Braeburn, Jonagold, and Granny Smith are all excellent choices.

Do I have to use Calvados?

No. Calvados is traditional in Tarte Normande, but it is optional. You can also use Cognac, brandy, or dark rum, or leave the alcohol out completely.

Can I use store-bought pie crust?

Absolutely. A homemade crust is wonderful, but a good-quality store-bought crust makes this recipe even easier.

Should I peel the apples?

Yes, I prefer peeling them for this tart. It gives the filling a softer, more delicate texture.

Apple pie - French Apple Tart Normande served on a wooden table with apples surring it.

More French Desserts You Will Love

If you tried this Apple Pie or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Apple Pie

5 from 6 votes
Apple pie - French Apple Tart Normande
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Author: Giangi Townsend
A classic dessert, this apple pie is meant to be simple and easily prepared. No extra fuss was added to it.
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Ingredients 

Instructions

  • Preheat the oven to 400°. Roll out the pie crust in a 9-inch pie dish. Make sure the crust is all the way up to the rim.
  • Optional: Poke lightly on the dough, cover with aluminum foil and weights, and place in the hot oven for 5 to 7 minutes.
  • Remove and let it cool off.
  • In a large bowl whisk together the eggs, heavy cream, vanilla extract, and the brown sugar.
  • Add the sliced apples to the pie dish. Cover with the egg mixture
  • Place a pie shell shield to cover the border of the dough or make one with aluminum foil.
  • Lower the heat to 375°. Bake the cake for 40 to 50 minutes. The top should be nice a golden brown, and the middle should not be runny.

Equipment

Notes

Choose firm apples. You want apples that soften while baking but still hold their shape. Honeycrisp, Pink Lady, Braeburn, or Granny Smith all work beautifully.
Slice the apples evenly. They do not need to be perfect, but keeping them close in size helps them bake at the same rate.
Do not overfill the tart. Leave enough room for the custard to settle around the apples without spilling over.
Use Calvados if you have it. A small splash adds that unmistakable Normandy flavor, but Cognac, brandy, or dark rum are excellent substitutes.
Skip the cinnamon if you want to keep it French. I prefer letting the apples, cream, and vanilla shine on their own.
Let the tart rest before slicing. Giving it time to cool allows the custard to set and makes cleaner slices.

Nutrition

Calories: 423kcal | Carbohydrates: 62g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 399mg | Potassium: 258mg | Fiber: 4g | Sugar: 20g | Vitamin A: 545IU | Vitamin C: 6.3mg | Calcium: 52mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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