Detailed Normandy Apple Tart Recipe, prepared according to precise and professional techniques from the CAP hotel school

For a 24–26 cm tart pan

Ingredients

For the shortcrust pastry:
250 g T55 flour
125 g cold butter
5 g salt
10 g sugar
50–60 ml cold water

For the compote:
3 apples (Reinettes, Canada, or Golden)
20 g sugar
1/2 vanilla pod (or extract)

For the filling:
3–4 apples (Golden or other firm apples)

For the cream mixture:
3 whole eggs
200 ml heavy cream (30–35% fat)
50 g sugar
1 packet of vanilla sugar (optional)

For finishing:
Butter for the pan
Apricot jam or neutral glaze

Preparation

1. Shortcrust pastry
Sift the flour and add salt and sugar.
Rub in the cold butter cut into cubes until sandy in texture.
Gradually add the cold water.
Mix quickly, form a ball, wrap in plastic, and chill for 30 min.

2. Compote
Peel and cut the apples into pieces.
Cook over low heat with sugar and vanilla until tender.
Blend or mash to desired texture. Let cool.

3. Preparation of apples for topping
Peel, core, and slice apples into thin, even slices (mandoline recommended).

4. Tart assembly
Preheat oven to 180°C (convection).
Roll out the dough to 3 mm and line a buttered tart pan. Prick the base.
Spread the cooled compote evenly over the base (about 5 mm).
Arrange the apple slices harmoniously on top.

5. Cream mixture
In a bowl, whisk the eggs with the sugars until pale.
Add the cream and mix gently until homogeneous.

6. Baking
Pour the cream mixture over the apples.
Bake 35–40 min at 180°C, until the cream is set and lightly golden.

7. Finishing
Remove tart from oven and let cool 10 min.
Brush with melted apricot jam for a professional shine.

Technical tips
Weigh ingredients for accuracy.
Do not overwork the dough to maintain its lightness.
Glazing is important for professional presentation.
The compote provides softness and moisture; the cream adds richness and texture.