Normandy Tart
| Serves: 12 | Recipe course: Desserts | Recipe type: Tarts & pastries | Machine: Mixer | Total time (min.): 95 |
This apple tart (Tarte Normande) is a French dessert that features signature ingredients from the northern region of the country, Normandy. Apples, butter and calvados, a type of brandy, are combined together in a delicious dessert that is as simple to make as it is elegant to look at. You can omit the brandy for an alcohol-free version.
Ingredients
- 140g Butter
- 225g Butter
- 4 Red Apples
- ½ Lemon
- 250g Plain Flour
- 4 Eggs
- 285g Caster Sugar
- 225g Ground Almonds
- 1 tablespoon Brandy
- 100g Apricot Jam
Tools
- Oven
- Microwave
- Plastic wrap
- Rolling pin
- Chef Patissier XL
- Kenwood bowl - chef patissier xl
- Work surface
- Lightly floured surface
- Tart tin - round - 25cm (10")
- Heatproof bowl
Method
- Attach Creaming beater
- Add plain flour and butter to the Kenwood Bowl
- Mix with splashguard fitted - 1 min, Speed 1
- Then add egg and caster sugar to the Kenwood Bowl
- Mix with splashguard fitted - 1 min, Speed 1
- Transfer dough to work surface
- Wrap with plastic wrap
- Chill in fridge - 20 min
- Clean Kenwood Bowl
- Attach Creaming beater
- Add butter, caster sugar, ground almonds, egg and brandy to the Kenwood Bowl
- Mix with splashguard fitted then set aside - 2 min, Speed Max
- Pre-heat oven - 200°C
- Retrieve the chilled pastry from the fridge
- Transfer pastry to lightly floured surface
- Roll out until 2mm thick
- Transfer pastry to tart tin
- Trim
- Pour content of Kenwood Bowl into pastry
- Spread evenly then set aside
- Add red apple to the pastry
- Bake then reduce heat - 15 min, 200°C
- Bake until golden brown - 30 min, 180°C
- Remove from oven and let cool
- Add apricot jam and lemon to a clean heatproof bowl
- Microwave until hot
- Retrieve the tart
- Brush pastry with glaze
- Remove from the tin once the tart is cool
- Serve