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Tarte à l'coloche

This is a tart from northern France combining apples with caramel.

The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.

19K 2 5

Last modified on: October 20^th 2021

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For 1 tart, you will need:

1 350 g Shortcrust pastry (pâte brisée)
2 75 g caster sugar
3 80 g cream
4 2 eggs
5 80 g brown sugar
6 300 g Stewed apple (compote)
7 800 g apple
8 50 g butter
9 50 g brown sugar
Total weight: 1,885 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	1 hour	1 hour 47 min.

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Step by step recipe

Stage 1 - 10 min.

The pastry case

Roll out 350 g Shortcrust pastry (pâte brisée) to 1/8 inch (3 mm) thick and line a 10-inch (26 cm) tin or ring. Leave the spare pastry overhanging around the edge, then sit the tin on a baking sheet and refrigerate until needed.

Stage 2 - 10 min.

Prepare a light caramel with 75 g caster sugar (follow these tips).

Stage 3 - 2 min.

When the caramel has cooled slightly (2 or 3 minutes off the heat), add 80 g cream and mix well.

Set aside.

Stage 4 - 2 min.

The filling mixture

Put 2 eggs and 80 g brown sugar in a bowl and mix well with a whisk.

Stage 5 - 1 min.

Add the caramel and mix again.

Stage 6 - 1 min.

Lastly, add 300 g Stewed apple (compote) and mix again.

Your caramel-apple custard is ready, so set aside.

Stage 7 - 20 min.

The apples

Peel 800 g apples and cut lengthways into segments.

Melt 50 g butter in a large frying pan on high heat, then add 50 g brown sugar.

When the sugar begins to caramelize, add the apple pieces.

Stage 8 - 10 min.

Cook until starting to colour...

Stage 9 - 2 min.

...then tip out onto a baking sheet and leave to cool.

Stage 10 - 3 min.

Assembling the tart

Preheat the oven to 410°F (210°C).

Trim off the spare pastry around the edge of the tart case.

Stage 11 - 4 min.

Arrange the apple segments evenly in the tart case. They should not be too crowded.

Stage 12 - 2 min.

Pour the caramel-apple custard around the apples.

Stage 13 - 40 min.

Bake for 30 to 40 minutes.

Stage 14

Leave to cool in the tin on a wire rack.

Remarks

It is best to use a good brown cane sugar, but a beet-based sugar will work instead.

You can use sweetcrust pastry (pâte sablée) instead of the shortcrust.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,349 Kcal or 9,835 Kj	39 gr	487 gr	191 gr
117 %	15 %	46 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
125 Kcal or 523 Kj	2 gr	26 gr	10 gr
6 %	1 %	2 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,349 Kcal or 9,835 Kj	39 gr	487 gr	191 gr
117 %	15 %	46 %	29 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 1 tart : 4.11 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Quince and apple compote, Oatmeal and apple cookies, Apple charlotte with toasted brioche, Invisible apple cake, Comtoise apple charlotte, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Angevin plum pâté, Black sesame flan, Deep leek and potato quiche, French custard tart, ... All
	Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Cochelin d'Evreux, Amiens macaroons, Apple amandine tarts from Brélès, Express apple tart, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Mackerel rillettes, New York style pasta, Breton Pie, Thin summer tart "à la grecque", Clafoutis batter, ... All

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