Friday, July 28, 2017

Master's Tarte Normande

On a recent trip to northern France, Master sampled a fantastic local desert. He then ordered slave to learn to make it and design an easy version for this blog. It should be noted that in France the deserts are not as sweet as those in England or the United States.

A delicious apple dessert baked in a custard, that is extremely simple to make. It’s a nice alternative to the every day apple pie.
It’s assembly is not fussy, and the ingredients are readily available to even the most inexperienced baker.


  • 3 apples (Use a tart apple like Golden Delicious)
  • 1/3 cup sugar + ½ tsp cinnamon
  • 1 egg
  • 1/3 cup sugar
  • ¼ cup flour
  • ¾ cup heavy cream
  • 3 Tbs American Honey*


  • Tube of Crescent dough (the kind without perforations)
  • For the dough:
    Unroll the tube of dough on a board that is dusted with sugar – not flour.
  • Preheat oven to 375 F.

  • Roll out the dough using light pressure until the dough is just slightly larger. The dough should measure about 12" to 14 inches.
  • Place dough in a metal pizza pan lined with parchment paper.

 Using a fork, prick the center of the dough almost out to an inch of the edge.

Mix the sugar with cinnamon.

  • Peel the apples, core them with a melon baller and cut into thin slices (about 1/4"). As they are cut, place them in a large bowl with some sugar mixture. This will keep them from turning brown.

Toss with remaining sugar and cinnamon. 

  • Arrange in rows on the dough. Fold up and over the edges to form a bit of a “crust”.

  • To make the custard:
  • Beat the heavy cream with the flour, sugar, American Honey (a mixture of honey and whiskey), and egg. Whisk thoroughly and pour carefully over the apple slices, try not to spill over the edges.

  • Bake for about 30 minutes, You can also top it with slivered almonds at this time.
  • The tart is done when the top has browned and a toothpick plunged into the custard comes out clean.

Let the tart cool on the baking pan on a wire rack before removing it to a serving dish. As it cooled, the custard loses its puffiness,and sinks back down in the center.

Now for the sauce:
½ cup of bottled caramel sauce
3 Tbs Fireball whiskey.

Heat caramel sauce in microwave about 30 sec, or until a near liquid. Remove from microwave and stir in the Fireball whiskey.

Drizzle with sauce when serving. While this creamy tart may be eaten cold, it is at its best when hot or warm. It can be reheated.

There: You have created an amazing Tarte Normande aux Pommes.

Note: If you can only find the regular crescent dough, go ahead and prepare the custard. Push the perforations together and brush the inside of the pastry shell with a small bit of the custard. Add the apples and proceed as above.

So happy to receive this order from my Master, hope you will try it and enjoy.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


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