Clafoutis Normand is a delightful French dessert that blends the simplicity of baked custard with the richness of apples and cream. While purists might argue it should be called a "flaugnarde" since it doesn't feature cherries, this Normandy-inspired variation holds its own with buttery baked apples and a hint of Calvados (if you fancy). Whether you choose to make it with a flaky crust or as a crustless custard, this dessert is both elegant and comforting.
Recipe: Clafoutis Normand (Apple and Cream Tart)
Serves: 6
Ingredients:
Pâté Brisée Sucrée
1 cup all-purpose flour
½ cup cake flour
1 egg
1 tablespoon water
Pinch salt
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten, for glazing
Baked Apples
3 apples (preferably Golden Delicious)
1 lemon, halved
4 tablespoons butter, melted
1 tablespoon Calvados (I left this out)
1 tablespoon sugar
Custard
1 egg yolk
2 eggs
¼ cup sugar
1 ounce fine-ground almonds (about ¼ cup)
1 teaspoon vanilla extract
2/3 cup crème fraîche or heavy cream
Instructions:
1. Prepare the Pastry (Optional):
- Combine the flours, salt, sugar, and butter in a food processor. Pulse until crumbly.
- Add the egg, water, and vanilla. Blend until the dough comes together.
- Roll out the pastry and line a tart pan. Chill for 30 minutes. Pre-bake at 375°F for 10 minutes.
2. Bake the Apples:
- Peel, core, and slice the apples. Rub with lemon to prevent browning.
- Toss the slices with melted butter, sugar, and Calvados (if using).
- Arrange on a baking sheet and bake at 375°F until golden and tender (about 15 minutes).
3. Make the Custard:
- Whisk together the egg yolk, eggs, sugar, almonds, vanilla, and cream.
4. Assemble and Bake:
- If using pastry, line the pre-baked tart shell with the baked apples. For a crustless version, layer the apples in a greased baking dish.
- Pour the custard mixture over the apples.
- Bake at 375°F for 25–30 minutes, or until the custard is set and a knife comes out clean.
You can find the recipe for Clafoutis Normand (Apple and Cream Tart) in the book Le
Cordon Bleu at Home (affiliate link).
Tasting Notes
I love pudding, so this dessert is in my "make-again" pile. I made it both with a pie crust and without (since I ran out of leftover pastry). The crust gave it some texture, but I prefer the baked custard version, even though it was a touch darker than it should have been.
More Clafoutis
• No Special Effects: Tartine's Cherry Clafoutis (Clafoutis aux Cerises)
• Cooking with Amy: Julia Child's Clafouti Recipe
• Gastronomer's Guide: Plum Flognarde
• Nourished Kitchen: Flaugnarde with Roasted Berries
Next Time
Crème chantilly, Crème pâtissière, Crème anglaise, Crème bavaroise
(Whipped cream, pastry cream, Bavarian cream)
::Whisk::I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
More to Explore:
