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    Sift » Blog » Recipes

    Published: Sep 12, 2023 · Modified: Sep 20, 2023 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Custard Apple Tart: A French Normande Tarte Recipe

    Jump to Recipe Print Recipe

    This recipe for custard apple tart is the perfect treat for fall. With the flavors of an apple pie and the lusciousness of a tart, it is the perfect blend. The apple slices make it the most beautiful desert, and while it looks detailed and difficult, this tart is incredibly simple to make. 

    Custard Apple Tart: A French Normande Tarte Recipe

    I love custard and I love apples. In addition to that, I love tarts (see my pear and frangipane tart, French tomato tart, and orange tart). Naturally, Fall time is the best time to make anything apple related but rather than making a traditional apple pie, I decided to make an apple tart inspired by the tarte normande. 

    Normandie tart, also known as Tarte Normande, is a classic French dessert that originates from the Normandy region of France. It is a delightful pastry that combines the flavors of apples and almonds, often with a hint of Calvados (an apple brandy from Normandy) or rum. My recipe is few ingredients but does not compromise on the flavors. It tastes like Fall with every bite.

    Jump to:
    • What equipment do you need?
    • What Ingredients do you need for this custard apple tart?
    • How do you make this custard apple tart?
    • Tips, Tricks, and Substitutes
    • ​Why should you make this custard apple tart?
    • CHECK OUT OTHER RECIPES
    • Custard Apple Tart: A French NormandeTarte Recipe

    What equipment do you need?


    Tart Pan with a removable bottom
    Food Processor, if making your own pie crust- I use my gluten free pastry dough for this recipe
    Large Bowl
    Small Saucepan
    Pastry Brush
    Pie Weights
    Parchment Paper

    What Ingredients do you need for this custard apple tart?

    ingredients for Custard Apple Tart: A French Normande Tarte Recipe

    Half and Half: you can also use heavy cream, however, if you want  a healthier version without compromising on taste and flavor, then half and half works fine.
    Eggs: They will help bind our custard together
    Flour: I use gluten free flour and use King Arthur Gluten Free Measure for Measure in the custard and Cup4Cup for my gluten free pastry dough recipe
    Vanilla: Vanilla extract will help flavor the custard mixture
    Apples: There are different apples you can use in this recipe. The ones I used for this are Honeycrisp however you can use any good baking apple, or my personal favorite Macs if you want a tarter tart recipe. 
    White Sugar: I use white sugar in the custard for this recipe.
    Apricot Jam: apricot jam or apricot jelly is going to be brushed on the top of our baked tart. 

    How do you make this custard apple tart?

    Set oven to 350°F
    If making your own pastry dough: Follow the instructions for that recipe or look at my gluten free pastry dough recipe here. You can also use a store bought crust (I have not tried this with puff pastry). Once the dough is made, transfer it to your tart pan. There are two methods of doing this. Some like to press the dough into the tart pan by hand, while others like to roll it out with a rolling pin and drape it over the tart pan and then press it in. it is your choice. Poke the base of the tart with a fork all over.
    Cover the tart with: parchment paper and the pie weights. Place in the oven for 15 minutes. 
    Meanwhile make the custard: by cracking the eggs into the large bowl (medium bowl is fine too, just make sure it is big enough to whisk ingredients without them coming out of the side). Whisk with the sugar and flour (or corn starch). Set aside.
    Warm the half & half: by placing it into the pot and put on medium heat. You want the milk to warm but not to boil. Once it is warm, start to pour it into the bowl with the eggs and sugar but whisk continuously. When you pour anything warm into eggs, it cooks the eggs. By constantly whisking, it will avoid any clumping. Once all of the half and half is whisked in, add the vanilla and continue to whisk. It will be a very loose custard. 
    Slice the apples: ​set the custard aside and slice the honey crisp apples. The apple wedges should be thin slices. 
    Put the tart together: ​arrange the apple slices in concentric circles and pour the pastry cream (custard) on top of the apples. Place in the oven and bake for 28 minutes. The tart is done when it is nice and gold on top and you can see that the crust is golden brown.
    Remove from the oven: and dust some icing sugar on top of the custard. While allowing it to cool for a few minutes, heat the apricot glaze with some water in the microwave. Stir with a pastry brush and brush the glaze over the whole tart (but but sure to really get the sliced apples). Once the tart has cooled enough you can separate the tart ring from the bottom, place on a serving platter if you wish to keep it whole and serve. Or you can cut it while still in the tart tin and serve. It goes beautifully with miso caramel and vanilla ice cream. 

    pie beads in crust
    Place pie weights in the crust and bake
    eggs sugar and flour in a bowl
    Make the custard
    whisked egg and sugar
    Whisk the ingredients
    half and half in a pot
    Heat the half and half
    custard in a bowl
    Once the half and half is added, add the vanilla and whisk
    Custard Apple Tart: A French Normande Tarte Recipe
    Put the tart crust on a baking sheet after you have filled the crust with apples
    Custard Apple Tart: A French Normande Tarte Recipe
    Pour the custard on top and bake
    Custard Apple Tart: A French Normande Tarte Recipe
    When out of the oven, cover with icing sugar
    Custard Apple Tart: A French Normande Tarte Recipe
    Finally top with apricot glaze and serve

    Tips, Tricks, and Substitutes

    Granny Smith Apples are a favorite for baking. These will work for the slices of apple in this recipe but honestly, so many variations of apple work.

    You could use brown sugar instead of white if you wanted to but for custard it is usually advised to use white sugar. 

    ​Why should you make this custard apple tart?

    This is the best apple tart. The custard filling with its vanilla flavor is so delicious. The fresh fruit paired with the custard makes it one of my favorite apple desserts to make this time of year. 

    Custard Apple Tart: A French Normande Tarte Recipe

    LEAVE A RATING AND REVIEW!

    Did you like this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!

    Laura 

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    Custard Apple Tart: A French NormandeTarte Recipe

    Custard Apple Tart: A French NormandeTarte Recipe

    Laura Sirkovsky-Kauffman
    This recipe for custard apple tart is the perfect treat for fall. With the flavors of an apple pie and the lusciousness of a tart, it is the perfect blend. The apple slices make it the most beautiful desert, and while it looks detailed and difficult, this tart is incredibly simple to make. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine French
    Servings 12 People
    Calories 157 kcal

    Equipment

    • 1 Pastry Brush
    • 1 Medium Bowl (or large bowl)
    • 1 Tart Tin with removable bottom
    • 1 Small Saucepan
    • Parchment Paper
    • Pie Weights

    Ingredients
      

    • 2 tablespoon Corn Starch or gluten free flour
    • ¼ Cup White Sugar
    • ⅔ Cup Half & Half or Heavy Cream
    • 4 Honey Crisp Apples
    • 2 Eggs
    • ¼ Cup Apricot Jam
    • 1 Pie Crust Homemade or store bought

    Instructions
     

    • Set oven to 350°F
    • If making your own pastry dough: Follow the instructions for that recipe or look at my gluten free pastry dough recipe here. You can also use a store bought crust (I have not tried this with puff pastry). Once the dough is made, transfer it to your tart pan. There are two methods of doing this. Some like to press the dough into the tart pan by hand, while others like to roll it out with a rolling pin and drape it over the tart pan and then press it in. it is your choice. Poke the base of the tart with a fork all over.
    • Cover the tart with: parchment paper and the pie weights. Place in the oven for 15 minutes. 
    • Meanwhile make the custard: by cracking the eggs into the large bowl (medium bowl is fine too, just make sure it is big enough to whisk ingredients without them coming out of the side). Whisk with the sugar and flour (or corn starch). Set aside.
    • Warm the half & half: by placing it into the pot and put on medium heat. You want the milk to warm but not to boil. Once it is warm, start to pour it into the bowl with the eggs and sugar but whisk continuously. When you pour anything warm into eggs, it cooks the eggs. By constantly whisking, it will avoid any clumping. Once all of the half and half is whisked in, add the vanilla and continue to whisk. It will be a very loose custard. 
    • Slice the apples: ​set the custard aside and slice the honey crisp apples. The apple wedges should be thin slices. 
    • Put the tart together: ​arrange the apple slices in concentric circles and pour the pastry cream (custard) on top of the apples. Place in the oven and bake for 28 minutes. The tart is done when it is nice and gold on top and you can see that the crust is golden brown.
    • Remove from the oven: and dust some icing sugar on top of the custard. While allowing it to cool for a few minutes, heat the apricot glaze with some water in the microwave. Stir with a pastry brush and brush the glaze over the whole tart (but but sure to really get the sliced apples). Once the tart has cooled enough you can separate the tart ring from the bottom, place on a serving platter if you wish to keep it whole and serve. Or you can cut it while still in the tart tin and serve. It goes beautifully with miso caramel and vanilla ice cream. 

    Nutrition

    Calories: 157kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 32mgSodium: 79mgPotassium: 110mgFiber: 2gSugar: 13gVitamin A: 130IUVitamin C: 3mgCalcium: 26mgIron: 1mg
    Love this recipe?Mention @siftrva or tag #siftrva!
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    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

    Reader Interactions

    Comments

    1. Dianna Wilson Sirkovsky says

      September 19, 2023 at 12:35 am

      5 stars
      Another winner for the Autumn season! Beautiful and delicious.

      Reply

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