Pâte sablée : 

1. In a large container place the dry ingredients, flour, powdered sugar, almond meal and a pinch of salt.
2. Add the cold butter cut into pieces and crush it into the dry ingredients until you get a sandy texture.
3. Add the eggs and mix with your fingers until the dough comes together without kneading.
4. Cover the dough with plastic wrap and place the dough in the refrigerator for at least 20 minutes.
5. Take the dough out of the fridge and roll it out with a rolling pin on a floured work surface or between 2 sheets of parchment paper to a thickness of 3-4 mm.
6. Line a tart ring or a tart pan previously greased with butter and prick the bottom of the dough.
7. Place the tart shell in the freezer or refrigerator while preparing the filling.

Filling : 

1. Preheat oven to 350°F / 180°C.
2. In a large container, place the eggs with the brown sugar, vanilla and calvados (optional).
3. Mix with a hand whisk until smooth.
4. Add the other ingredients, almond meal, sour cream and chopped apples and mix to obtain a homogeneous mixture.
5. Pour the mixture into your prepared pan and sprinkle cane sugar on top.
6. Bake the Normandy tart in the oven for about 35-45 minutes depending on the diameter of the pan, until it is golden brown on top.
7. Allow the tart to cool completely in the pan to room temperature before carefully removing from the pan and placing on a serving dish.
8. Serve the tart cold with some whipped cream or a drizzle of salted caramel sauce.