Normandy Apple Tart Print

Normandy Pear Tart

Serves 6


225g shortcrust pastry (or pre-rolled shortcrust pastry)

3 ripe dessert apples, peeled, cored and sliced
3 tbsp apricot jam
1 tbsp lemon juice
For the filling
100g butter
100g caster sugar
1 beaten egg
1 egg yolk
100g ground almonds
2 tbsp flour

Equipment: 20cm loose bottomed flan tin, electric whisk, pastry brush

Preheat oven to 180°C/350°F/Gas 4


  1. Make shortcrust pastry and line a greased tin with pastry. Put in the fridge until chilled.
  2. Using an electric whisk, cream the butter and sugar until pale and soft.
  3. Add the egg and yolk slowly to avoid the mixture curdling.
  4. Add the ground almonds and flour.
  5. Spoon into the flan case and spread out evenly. Put back in the fridge for 10 mins to harden up slightly.
  6. Cut the apples into quarters, peel and remove pips. Thinly slice.
  7. Arrange on top of the tart and place in the oven, checking after 15 minutes and turn the oven down to 170°C. Continue cooking for about 30 minutes. Take out when golden brown.
  8. Heat the jam in a small pan with the lemon juice. Sieve and loosen with a little water if necessary. Brush the warm glaze over the top of the tart and serve.

Serving suggestion: Serve with vanilla or cinnamon flavoured cream.

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