Norman tart

A traditional French dessert from Normandy

A traditional Norman tart

The Norman tart ( ) is a classic French dessert originating from the region of Normandy, known for its rich culinary heritage. This tart is celebrated for its use of local ingredients, particularly apples, which are abundant in the region, and Calvados, a type of apple brandy that adds a distinctive flavor.

Ingredients and Preparation

The Norman tart typically consists of a buttery pastry crust filled with a mixture of sliced apples, cream, eggs, and sugar. The apples used are often varieties that are both sweet and tart, providing a balanced flavor profile. The addition of Calvados or cider is a traditional touch that enhances the apple flavor and pays homage to Normandy's apple-growing tradition.

Pastry

The base of the tart is a pâte brisée, a type of shortcrust pastry that is both tender and flaky. It is made from a simple mixture of flour, butter, a pinch of salt, and a small amount of water. The dough is rolled out and fitted into a tart pan, then pre-baked to ensure a crisp crust.

Filling

The filling is made by layering thinly sliced apples over the pre-baked crust. A custard mixture, typically made from heavy cream, eggs, sugar, and a splash of Calvados, is poured over the apples. The tart is then baked until the custard is set and the apples are tender.

Variations

While the classic Norman tart is made with apples, variations exist that incorporate other fruits such as pears or plums. Some recipes may include almonds or hazelnuts for added texture and flavor. The use of different types of apples can also alter the taste and texture of the tart.

Cultural Significance

The Norman tart is more than just a dessert; it is a symbol of Normandy's rich agricultural and culinary traditions. Apples have been cultivated in Normandy for centuries, and the region is renowned for its apple-based products, including cider and Calvados. The tart is often served as a dessert during family gatherings and festive occasions, showcasing the region's pride in its local produce.

Serving Suggestions

The Norman tart is best served warm, often accompanied by a dollop of crème fraîche or a scoop of vanilla ice cream. It pairs well with a glass of cider or a small serving of Calvados, complementing the flavors of the tart.

Related Pages

• French cuisine
• Apple pie
• Calvados (brandy)
• Cider
• Pâte brisée