Apple Creme Brûlée Tart (Tarte Normande)

Learn how to make my favorite apple tart of all time - Tarte Normande, or Apple Creme Brulee Tart as I like to call it. This tart is the love child of a creme brulee and an apple tart.

Click here to watch a video demonstration on how to make this incredible tart.

Ingredients

Dough

• 12 ounces all-purpose flour

• 1 pinch sea salt

• 1/2 tsp baking powder

• 8 ounces unsalted butter cut in small pieces

• 1/2 cup cold water maybe less, maybe a tad more

Apples

• 3 tbsp unsalted butter

• 6 each Granny Smith apples peeled, cored, then cut into 1/8ths

• 1/4 cup granulated sugar

• 1 each orange just use the grated zest

• 1/2 tsp cloves

• 1/2 tsp cinnamon

• 3/4 cup heavy cream

• 1 each large egg yolk

• 1 tablespoon honey

• 1/4 tsp vanilla extract

Instructions

To Make the Dough

1. To make the dough, in a food processor, pulse the flour, salt and baking powder together. Add the butter and pulse until the mixture looks like coarse cornmeal. With the motor running, add just enough ice-cold water so that the dough forms into a loose ball. Gather the dough into a ball and cover it with plastic wrap. Let it rest for 1 full hour or overnight in the refrigerator.

2. On a floured work surface with a floured rolling pin, roll the dough out to a 12-inch circle. Use your rolling pin to roll up the dough and unroll over the tart pan. Press dough into the corners and pinch tightly on the edges. Do not worry if the edges look ragged. It is important to pinch tight because this will keep the dough from shrinking. Refrigerate for 1 hour.

To Caramelize the Apples

1. In a large, heavy ovenproof skillet over medium heat, melt the butter until foamy. Add the granulated sugar and cook, stirring occasionally, until it starts to caramelize and turn light brown, about 5 minutes. Stir in the apples, orange zest, cloves, and cinnamon until the apples are well coated. Cook, stirring occasionally, until the apples start to brown, about 10 minutes.

Assemble the tart

1. Preheat the oven to 400°F.

2. Bake the tart shell until the dough is very lightly brown, about 15 minutes.

3. Whisk the cream, egg yolk, honey, and vanilla together then put aside.

4. Remove the tart shell from the oven and arrange the apple wedges in a circle. Pour cream mixture over and bake for 15 minutes, or until the cream is set.

5. Optional: You could take the creme brulee aspect one step further and dust with superfine sugar and take a blow torch to the top to caramelize the sugar.