설명
Can an apple tart be truly unique? This one might be the wildest in France.
To finish our journey through Normandy, we are visiting the department of Calvados—the birthplace of the world-famous apple brandy. While we’ve explored savory dishes in our first two episodes, we have saved the most quintessential Norman ingredient for last: the apple.
This isn’t your typical French tart. In fact, it’s a bit "crazy." Not only is it made without a tart pan or pie dish, but it requires a dramatic, mid-bake flambé with Calvados that infuses the fruit with a deep, boozy aroma that you simply cannot get any other way.
FULL WRITTEN RECIPE: https://www.thefrenchcookingacademy.com/recipes/calvados-flambee-apple-tart
SUPPORT US ON PATREON ❤️
Your support helps us keep creating these free video lessons for everyone to enjoy.
► https://www.patreon.com/frenchcookingacademy
Chapters:
0:00 - Welcome to Calvados (The Heart of Normandy)
0:40 - Why this Tart is Unique (No Pan & Mid-Bake Fire!)
1:21 - The Big 5 Ingredient Checklist
2:10 - How to Core and Prepare Apples (The Pro Way)
3:50 - Glazing the Apples in Butter
6:02 - Rolling the Rustic Shortcrust
8:01 - The "No-Pan" Folding Technique
9:45 - The Grand Flambé Finale
12:20 - Tasting and Serving Suggestions
13:30 - Series Wrap-up & Free Course Invite
The Big 5 Checklist (The Finale):
Throughout this series, we’ve used the five pillars of Norman cooking. In this dessert, we bring them all together:
🍎 Apples: The star of the show, par-cooked in butter.
🥃 Calvados: Used to set the tart ablaze mid-bake.
🧈 Butter: The secret to our rustic shortcrust pastry.
🥛 Cream: The essential serving companion (Crème Fraîche).
(Note: This is the only recipe where we skip the cider—the Calvados provides all the "kick" we need!)
Why this recipe works:
By par-cooking the apples in butter and sugar before baking, we ensure a glazed, caramelized texture without a "soggy bottom." The free-form, rustic crust makes this accessible to any home cook—no special equipment required.
Rustic Calvados Apple Tart (Flambée)
A free-form, "no-pan" French classic.
Ingredients:
Apples: 4-5 tart cooking apples (peeled, cored, and sliced thick).
The Glaze: Juice of 1 large lemon + 3-4 tbsp sugar (reserve 1 tbsp for the flambé).
The Fat: A generous knob of high-quality French Butter.
The "Fire": 50ml (approx. 4 tbsp) Calvados Brandy.
The Base: One portion of shortcrust pastry (handmade or high-quality store-bought).
Serving: Normandy Crème Fraîche or vanilla ice cream.
Key Steps:
The Apples: Coat sliced apples in lemon and sugar. Sauté in butter until glazed and semi-caramelized.
The Crust: Roll your dough into a rustic 12-inch circle. No pan needed!
The Assembly: Mound the apples in the center, leaving a 1.5-inch border. Fold the edges up and over the fruit.
The Bake: Bake at 190°C (375°F).
The Flambé: Halfway through, ( after 20 minutes) warm the Calvados, ignite it, and pour it over the tart. Return to the oven to finish to bake for another 20 minutes
#TarteNormande #Calvados #AppleTart #FrenchDessert #NormandyCooking #TheBig5 #FrenchCookingAcademy #BakingTradition
STAY IN TOUCH ✉️
Instagram: https://www.instagram.com/french_cooking_academy
Facebook: https://www.facebook.com/FrenchCookingAcademy
We love hearing from you! If you have any questions about this recipe, please leave them in the comments below.
ABOUT THE FRENCH COOKING ACADEMY 👨🍳
We believe that the joys of French cuisine should be accessible to everyone. Our channel is dedicated to teaching classic recipes and foundational techniques in a clear and approachable way, so you can create restaurant-quality meals for your friends and family. Subscribe and join us on this delicious journey!