Julia Child’s Tarte Normande aux Pommes

Julia Child’s 

Tarte Normande Aux Pommes

What makes you instantly happy & distracts you from your life for a couple of hours? Baking & eating, obviously. 

So today, as a way to distract ourselves from life (& also to use up all of the quickly dying apples lying around), Bosco & I decided to attempt our first recipe from my Julia Child cookbook, ‘Mastering the Art of French Cooking’. Yes, the book that inspired Julie and Julia, the hilarious movie about food that I fell in love with the very first time I heard about it.Starting out was actually quite terrifying.

Genuinely scary, everything in the book is so precise & given with exact instructions. Which is an excellent thing, the kind of thing you actually need in a cookbook, but at the same time it instilled a horrifying fear in me because I was afraid that if I got the tiniest thing wrong then the whole thing would go up in ruins (which I was just not willing to let happen).

The chosen recipe: Tarte Normande Aux Pommes (or in plain English: Custard Apple Tart).
The recipe itself was simple & easy to follow, with directions leading you from one page to another, back & forth around the book, looking for the recipe to make a ‘Partially Baked Sweet Short Crust Pastry’, then back to the main recipe at hand. Although we may have slightly overlooked the parts of the recipe that directed us to use chilled butter instead of room temperature or to br careful not to let the filling spill out over the sides, I feel that we did an excellent job following the recipe to the best of our ability. After all, ”When you’re alone in the kitchen, WHO’s to know?”. The end result was amazingly tasty, it was cinnamon-ey, but not TOO much, the pastry was exactly the right texture & weight, and the custard filling (which we also made :D) was creamy and puffy and lovely.

Definitely using my Julia Child cookbook more often, thanks for the Christmas present Pud 🙂

Although I used my own copy of ‘Mastering the Art of French Cooking’, you can find the recipe here if you don’t have access to the book. 



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