The article shares a personal favorite recipe for a Normandy apple tart, first made by the author at the age of 18, and highlights its ease despite a seemingly lengthy instruction list. Adapted from Anne Willan's 'The Observer French Cookery School', the recipe features a delicate pastry and a filling that combines butter, sugar, eggs, Calvados, almonds, and fresh apples, emphasizing the choice of tart or sweet apple varieties. The dish is presented as worthy of a French patisserie, making it an appealing dessert choice for home cooks looking to impress at gatherings or events.