Normandy Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    571

French Apple Tart (Tarte Normande) is a French dessert that features signature ingredients from the northern region of the country. Apples, brandy and butter combined 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.

recipe updated Jan 9, 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    140 g
  • Unsalted butter icon
    Unsalted butter
    225 g
  • Lemon icon
    Lemon
    ½
  • Red apple icon
    Red apple
    4
  • Plain flour icon
    Plain flour
    250 g
  • Egg icon
    Egg
    4
  • Caster sugar icon
    Caster sugar
    285 g
  • Ground almonds icon
    Ground almonds
    225 g
  • Brandy icon
    Brandy
    1 tablespoon
  • Apricot jam icon
    Apricot jam
    100 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Tart tin - round 25cm (10")
  • kCook icon Saucepan

Step preview

  1. Making the pastry:
  2. Fit the Creaming Beater
  3. Add the ingredients into the appliance bowl
  4. Mix until combined - 1 minute, speed 1
  5. Then add the next ingredients
  6. Mix until combined - 1 minute, speed 1
  7. Wrap the pastry in plastic wrap and chill in the fridge - 20 minutes
  8. Making the filling:
  9. Clean the appliance bowl and fit the Creaming Beater
  10. Add the ingredients into the appliance bowl
  11. Mix until light and fluffy - 2 minutes, speed Max
  12. Preheat the oven - 200ºC
  13. Remove the plastic wrap and place the pastry on a lightly floured surface
  14. Gently knead the dough until it becomes soft and pliable
  15. Roll out the pastry into a circle, larger than the tart tin, about 2 mm thick
  16. Line the tin with the pastry, trim the edges and prick the base with a fork
  17. Pour the filing into the tart tin and spread evenly with a spatula or spoon
  18. Arrange apple slices on top in two concentric overlapping circles
  19. Bake until the edges of the pastry set - 15 minutes, 200ºC
  20. Reduce the oven temperature - 180ºC
  21. Bake until golden brown - 30 minutes, 180ºC
  22. Remove from the oven and let cool in the tin
  23. Making the apricot glaze:
  24. Add the ingredients into a saucepan
  25. Heat until hot - medium heat
  26. Brush the tart with the apricot glaze
  27. Remove the tart from the tin once cool
  28. Serve
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