Giangi's Kitchen

• Share on Twitter
• Share on Facebook
• Pin It on Pin Interest

Skip To The Recipe

Apple pie or French Apple tart or Tarte Normande is all I could think of.

It is always apple season in my book although we are a couple of months too early for them, although fall is the bountiful season for apples, we are lucky to have quite a few varieties at our markets.

I was fortunate growing up in Paris, that we had so many varieties 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.

Before I go any further on explaining how to make this simple dessert, I want to point out a few things to you.

This tart is called Normande because we use heavy cream. The original has also Calvados. Calvados is apple brandy. If none is available, you can use brandy, Cognac, or even dark rum.

However, because I had children at the house, I did omit that ingredient. Feel free to add some when you make your tart.

French do not use cinnamon. I was taken back when I first moved to the States to the constant use of cinnamon with all desserts. Something that I am still not used to.

Do, however, add a pinch if you so feel inclined.

A simple and unfussy dessert

A classic dessert, this apple pie is meant to be simple and easily prepared. No extra fuss was added to it.

The apples are sliced not to perfection, although within the same size.

The crust is preferably homemade, but store-bought is as acceptable.

The custard filling brings this tart together.

Nothing to it dessert that is failproof and always brings a smile to everyone that bites into it.

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, that 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.

The custard

My favorite part and the easiest part 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 do not go over the edge.

Serve this tart at room temperature or serve warm.

I normally 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 will be able to enjoy them for up to 3 days.

Your last steps and tips

• 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 evenly bakes as the heat is diffused evenly. The thickness allows your pies to cook but not burn.
• I do not recommend using a glass pie dish as it will burn easier and I. had one shatter into millions of pieces once 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.

If you enjoy this dish, check out these flavorful recipes:

Lemon Tart

Potatoes Roasted with Bacon and Garlic

Mushroom Goat Cheese Tart

Caramelized Onion and Bacon Tart

Equipment and ingredients used to make this recipe

I hope you enjoyed this recipe. Leave a comment below and thank you for the star rating. If you do not want to miss any of my recipes sign up for my newsletter.

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Please read my privacy policy for more info. I only recommend the products that I actually love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.