{"id":38101,"date":"2024-11-15T11:03:43","date_gmt":"2024-11-15T10:03:43","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=38101"},"modified":"2025-09-29T23:38:21","modified_gmt":"2025-09-29T21:38:21","slug":"french-apple-custard-tart-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/french-apple-custard-tart-recipe\/","title":{"rendered":"French Apple Custard Tart Recipe"},"content":{"rendered":"
\"French

French Apple Tart<\/p><\/div>\n

French Apple Tart Recipe<\/strong><\/span><\/div>\n

The French Apple Custard Tart<\/strong> “Tarte Normande aux Pommes” and the Alsatian tart, which are generally similar, are classics of French pastry. They are both simple and delicious. This apple tart features a creamy filling on a shortcrust, sweet pastry, or p\u00e2te sabl\u00e9e<\/a> base, generously topped with chopped or fanned apples. This recipe is part of the pastry chef certification program (CAP P\u00e2tissier).<\/p>\n

As they bake, the apples meld into the creamy custard, creating a delightful contrast with the crisp pastry.<\/p>\n

It\u2019s a must-have tart for apple lovers. An easy autumn dessert always appreciated by family and guests at the end of a meal.<\/p>\n

\"easy<\/p>\n

Tips for making French Custard Apple Pie<\/strong><\/h2>\n

You can use shortcrust pastry, sweet pastry, or p\u00e2te sabl\u00e9e, whether homemade or store-bought. Homemade is always better, and it takes no more than 15 minutes.<\/p>\n

You can choose to line the tart ring with a single piece of dough in the classic way, or use a more modern technique that gives a beautiful result, with one piece for the base and strips for the sides of the tart ring. I explain this latter method in the article on sweet pastry. <\/p>\n

You can blind-bake the tart crust to achieve a golden base, but it works just as well if you bake it all at once with the filling. This is actually the method used in the pastry arts programs, as I did for the Alsatian strawberry tart.<\/strong><\/a><\/p>\n

If you’re short of time, you can prepare the dough and line the mould a day in advance, or even several days in advance if you freeze them. On the day of tasting, all you need to do is fill and bake.<\/p>\n

For better taste and visual appeal, you can mix the seeds of a large vanilla pod with neutral glaze or strained apricot jam, then top the tart once cooled. The neutral glaze gives the tart a shiny finish, but you can simply dust it with a light layer of powdered sugar or leave it without.<\/p>\n

\"easy<\/p>\n

Ingredients:<\/h2>\n

For a 24\u202fcm \u00d7 2\u202fcm (9.4\u202fin \u00d7 0.8\u202fin) or 28\u202fcm \u00d7 3\u202fcm (11\u202fin \u00d7 1.2\u202fin) tart ring. <\/span><\/p>\n

You’ll find the recipe card at the end of the article, which you can also print out.<\/span><\/p>\n

Shortbread pastry<\/h3>\n

This quantity will allow you to line two 22 cm (8.6 in) tart rings, or one 24 cm (9.4 in) ring and one 18 cm (7 in) ring.<\/p>\n

You can also use shortcrust pastry<\/strong> or a sweet pastry<\/strong><\/a><\/p>\n