Normandy style apple tart (known as Norman tart)
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- Опубліковано 2 лип 2024
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... Learn how to make a very easy but delicious French Apple tart in the style of the Normandy region. this is an absolute French classic that is made in many homes in France. it is very easy and quick to make.
Ingredients used in this video:
300 grams / 0.6 pound of homemade shortcrust pastry
5 apples
50 to 70 grams /1 to 2 oz of sugar
2 whole eggs
1 egg yolks
300 ml / 10 fluid oz of cream / heavy cream (use a liquid type of cream not solid or really thick one)
a few drops of vanilla extract.
link on how to make the shortcrust pastry: • How To Make Shortcrust... - Навчання та стиль
So, Basically, this is apples baked in a custard. See what I did there? LOL, honestly, I'm learning a lot. Merci Beaucoup, Stephane!
I made this for a dinner party last week here in Paris. It was fantastic. I added a cinnamon sugar for the top to glaze.
Love the videos
Love all your recipes ♥️
I am really enjoying your videos and I am learning a lot. So this is a baked custard apple tart which looks nice and easy to do and simple instructions....very good. I remember years ago (I'm 56) in the UK we had Domestic Science and the teachers knew everything/ They taught us everything:: how to cut up an onion, canning, making jam, marmalade, pastry, puff, choux, shortcrust hot water pastry, cakes, the parts of each animal for the cuts of meat, personal hygiene, hygiene in the kitchen and god help you if your equipment was not cleaned properly. In fact we were not allowed to do any cooing until we had completed one term on hygiene .I did no know it at the time but they were Chefs...I absolutely loved it all....which is more than I can say for the sewing lessons. . I wish they would bring Domestic Science back into schools instead of so called Design Technology where children are designing cakes for diabetics or low fat breads etc... instead of learning to cook and bake.....we need to go back to basics instead of all this packet rubbish. Please can you do a tutorial on Almond thin biscuits.
Wonderfully clear instructions, thank you.
You are a very good chef 👨🍳 simple instructions , delicious results😘🇬🇧🇬🇧🇬🇧🙋♀️
The joy of these videos for me is in the small things, like lemoning the peeled apples. Of course I love the recipes, too.
Toklineman hi there true that people te d to say that about little things like that . I am glad it's useful 😀😀 thanks for watching
Made this today had to blind bake the base was fantastic
I love all your recipes! And your French accent 🥰 thank you so much!
Made this today - it was light and tasty. I also brushed the top with apricot jam. I would probably blind bake the tart base first next time as I didn't quite enjoy the sogginess.
great channel, will be making your recipes this weekend so excited! love the french accent... lots of love from NYC !!
Hello New york. glad the videos made it that far. I definitely hope you will try some recipes they are easy and they work. thanks for watching
Thank you for sharing this recipe.
👍👨🏻🍳
I made this beautiful tart for a dinner party this evening and it was super easy and tasty. Everyone loved it and some of my friends asked for the recipe. However, when the time came to put it in the oven, I went back over the video to see at what temperature it should be baked, but I couldn’t find that information. Did I miss that on the video or did you not say it? I ended up setting the oven to 400 F, but it seemed to take a little longer than what you stated, so I raised the temp to 425 F. I also ended up spreading a little apricot preserves on it after it came out of the oven as I had seen on other videos that this adds a little more flavor and keeps the apples from drying out. Aside from that, this is a wonderful recipe that I know I will use over and over again. I look forward to making more of your recipes.
Wondering if your planning to do a video on the classic ultra thin french galette bretonne biscuits,they're my all time favourite.
Thanks for your information!
👍
so simple and easy! I love this very much. thx for sharing and God Bless You!
Hi Shoji. The good thing with that technique is that you can use the same with other fruits. an interesting one that you will not see very often but is delicious is using banana instead of apple. just slice a few bananas lengthwise and spread them on the dough like the apples. then add the mix on top. and cook until the bananas are nicely caramelised
+The French Cooking Academy the banana idea sounds delish! Caramelized bananas are food for the gods!
After a ton of your videos watched, i keep wandering who, in its right mind could hit that dislike button...strange people everywhere!
@French Cooking Academy: epic job, keep it up! (loved the stock episodes)
Very tasty 💝
great video. Surprised there was no blind-baking required.
A Excellent Video.. Highly Recommended.. Thank You Very Much For Sharing.. I Wish My French Was As Good AS Your English. You Speak English Very Well..
Oh I'm hungry too
That would be nice with apples and pears together I think 😊
I make French Aux Pommes a la Normandy, which I copied from a UA-cam tutorial video. The sliced apples are laid on a bed of frangipane. Though your version looks great too! I will try that. Thanks for sharing your recipe!
It's : " tarte Normande aux pommes "...
Very good video.. Thanks!
Erik Dario thanks this one is quite old but glad everyone seems to like it. Hopefully you can try some of the recipes
Yes the best tart au pomme is at Normandy but I had the best tart au poire when I was in Normandy !!👌👌👏👍
Is your channel still on for new recipes??!!
I always prick a crust with a fork when I am going to pre-bake it, but never when I'm doing a custard or other filling. Wouldn't the custard leak through the holes?
Wow...looks so delicious. I just discovered your channel. Thanks for sharing. I gonna use some cinnamon in too....yummie.
Yes this tarts are simple and delicious
TIP: peel your apples, slice them and use a small pastry cutter to take out the core! 👍🏻
Bonjour ,Nice recipe for Normandie Apple Tart, Though I have never sen it made like this, My French belle mere always made it with Crème Patissiere. and that's how I make it,!! But your version looks very nice too, so I will give it a try..Merci Jenny Renault.
Hi Jennifer. the version with creme patissiere is usually use for spring and summer fruits tartlets. which equally delicious. only difficult part you have to use puff pastry which is absolutely challenging and long to make. but if you can source a good of the shelf pastry that would work a treat.
Made this. Came out a little bit funkier than yours, but amazing.
Simple, not to sweet, easy, life.
Thanks
Thanks for trying the recipe
At what temperature was your oven?
What a great video. What is the diameter of the tart mold you used ?
it is a 22 cm size mould
So what is the apple tart with the almond filling?
Do you blind bake the crust first?
What temp should the oven be set? Sometimes I've even seen two step baking, once at a higher temp then lower the temp and finish the tart off
to toast the flour put the oven virtually on maximum temp at 240 celsius.(after that when cooking the stew for 2 hours or more depending how much beef you have and how big the pieces are, the oven temperature should be set to 180 to 200 celsius. (420 to 450 fahrenheit)
@The French Cooking Academy:
This looks like a comment for another recipe.
When adding liquids to pastry it's better to blind bake the pastry first.
Thank you please conti
Is it possible to make this tart with creme pastisier? If so how would you do? You would use the custard cold or warm, you would have to Cook it less so it doesnt harden when you put the tart in the oven?
Alex Worm if you use crème pâtissière you have to blind Bake the tart first and you know what that just gave a great idea for a video 😋😋😄👨🏻🍳
The French Cooking Academy thanks fot the reply, im a noob at cooking, what blind cooking means? Lol and plzzz make a video of Apple tart with creme patissiere, im dont know if i would have to make the usual cream with its normal consitency and use it cold, or if i would have tô use it warm or even warm and runnier, im afraid it would harden after cooking it again in the oven.
OK, so you bake it for 35 mins, but at what temperature (C&F?)
Richard Mac Dowell hi there thanks for the heads up. It's a rather old video and the temperature and times were present as an annotation on screen but it seems UA-cam has removed them now I will add this to the recipe. The cooking time is 25 to 30 minute at 200 Celsius or 392 F in a standard oven ( not fan forced ) fan forced will be 180 C. Thanks for watching
Ok bit of confusion, the pic at the beginning has two eggs, you say, add 2 eggs but clearly add 3.... is it 2 or 3 eggs? :)
At what temperature ?
Says 392f in a response below.
Hi! May i know what is temperature to bake this tart??
yes I am asking myself the same thing.
@@annemariestein7491 Haha! Got someone replied, is 329 farenheit ( 200 celcius)
he sed tartlit
35 minutes at what temperature?
HI there thanks you for the comment its amazing how as youtuber you don't really watch back too many time the video you made in the past. I was sure that was mentioned but you totally right its not (oops)
I have the temperature in the comment section and added pop up on the video. thanks for the heads up. appreciated.
+The French Cooking Academy thank you for the fast reply, your videos are done so well, best of luck
+The French Cooking Academy Was the temperature addition saved or does it take a few days for the edit to appear? I will make your recipe tmr and guess the oven temperature to be 180 degrees C for 35 minutes if the edit doesn't show up in time. It is my first apple tart and I can't wait to see how it turns out.
You can bake anything containing sugar at 350.f
nice clafouti.
it's not a "clafoutis" it's an apple tart : "tarte Normande aux pommes" (in French) 😉
Its called clafouti.
No. It's called : "tarte Normande aux pommes" (in French. An apple tart,🙂 the way they cook it in this part of France called Normandie.
The book you keep talking about...but can't tell us the author/title because of copyright....is the author female?
+Drew M
the author is Male but it is not a conventional book and it does not exist in English so really i think that for most people it won't be useful anyway what boot it is. if you are looking for good french cooking books I can tell you a few but the good ones are not always translated in English. so unless you are fluent in French options are limited
No no no pieces of apple are to big and the pastry case should have first been baked I can’t help thinking that the pastry is going to be soggy
This needs cinnamon. Apples aren't right without cinnamon.
Joy Williams cinnamon has nothing to do in all plates. I lived in Germany and Norway for a while, and there is a tendance to put it everywhere.
I like the concept of your videos but please stop telling us what you are going to do later in the video when you show us what to do later in the video anyway. Also, stop wasting so much time by over-explaining easy tasks.