Normandy Camembert and Apple Tart

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A classic open-faced tart from Normandy, where creamy, ripe Camembert meets tart local apples and a silky egg-and-crème-fraîche custard. It is pure farmhouse comfort, equally at home on a lunch table with a sharp cider-dressed salad or as the centerpiece of an easy dinner.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 17 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 9 gSugar
• 19 gProtein
• 640 mgSodium
• 290 mgPotassium
• 210 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the crust

• 1 sheet (about 280 g) all-butter shortcrust pastry or puff pastry, thawed if frozen
• 2 tablespoons plain flour, for dusting
• 1 teaspoon Dijon mustard

For the filling

• 2 medium tart apples (Reinette or Granny Smith), peeled, cored, thinly sliced
• 1 tablespoon unsalted butter
• 2 large shallots, finely sliced
• 80 g smoked bacon lardons (optional)
• 1 whole ripe Camembert (about 250 g), rind on, cut into 1 cm wedges
• 3 large eggs
• 200 ml crème fraîche
• 60 ml whole milk
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 190°C (375°F). On a lightly floured sheet of parchment, roll the pastry into a 30 cm round and lift it into a 26 cm tart tin with a removable base. Trim the edges, prick the base all over with a fork, and brush lightly with Dijon mustard for extra flavor.
2. Line the pastry with parchment, fill with baking beans, and blind bake for 12 minutes. Remove the beans and parchment and bake another 5 minutes until the base looks pale gold and dry. Reduce the oven to 180°C (350°F).
3. Meanwhile, melt the butter in a skillet over medium heat. Add the shallots and cook gently for 4 minutes until soft and translucent. Add the lardons if using and cook another 3 minutes until lightly crisped. Drain off excess fat and spread the mixture evenly over the pre-baked crust.
4. Arrange the apple slices in a slightly overlapping concentric pattern over the shallot and bacon layer, leaving a small border around the edge.
5. In a jug, whisk the eggs, crème fraîche, milk, thyme, nutmeg, salt, and pepper until smooth. Pour this custard carefully over the apples, letting it settle evenly.
6. Nestle the Camembert wedges rind-side up into the custard, spacing them around the tart. Slide the tart onto a baking sheet and bake for 25 to 28 minutes, until the custard is just set with a slight wobble in the center and the cheese is melted and lightly golden on top.
7. Let the tart rest on a rack for at least 10 minutes before unmolding. Serve warm or at room temperature, cut into wedges.
8. Pair each slice with a crisp green salad dressed with Normandy cider vinaigrette and a chilled glass of brut cider or a dry Chardonnay.

Cook’s Notes

• Choose a Camembert that is ripe but still firm in the center; over-soft cheese will melt away into the custard.
• Blind baking the crust is essential to keep the bottom crisp under the wet egg custard.
• Swap bacon lardons for 80 g of thinly sliced smoked ham folded into the custard if you prefer a milder flavor.
• Serve with a small bowl of fig or apple chutney on the side to contrast the rich cheese.
• Leftovers keep for 2 days covered in the fridge and are delicious gently rewarmed in a 160°C oven for 8 minutes.

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