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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.

20K 2 5

Last modified on: October 20^th 2021

Keywords for this recipe:

For 1 tart, you will need:

1 1 ½ cup Shortcrust pastry (pâte brisée)
2 ¹⁄₃ cup caster sugar
3 ½ cup cream
4 2 eggs
5 ½ cup brown sugar
6 1 ¹⁄₃ cup Stewed apple (compote)
7 3 ½ cups apple
8 ¼ cup butter
9 ¼ cup brown sugar

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

Change measures: Metric

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How long will 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 1 ½ cup 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 ¹⁄₃ cup caster sugar (follow these tips).

Stage 3 - 2 min.

When the caramel has cooled slightly (2 or 3 minutes off the heat), add ½ cup cream and mix well.

Set aside.

Stage 4 - 2 min.

The filling mixture

Put 2 eggs and ½ cup 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 1 ¹⁄₃ cup Stewed apple (compote) and mix again.

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

Stage 7 - 20 min.

The apples

Peel 3 ½ cups apples and cut lengthways into segments.

Melt ¼ cup butter in a large frying pan on high heat, then add ¼ cup 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
87 %	11 %	34 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
125 Kcal or 523 Kj	2 gr	26 gr	10 gr
5 %	1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,349 Kcal or 9,835 Kj	39 gr	487 gr	191 gr
87 %	11 %	34 %	21 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

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: Tarte Normande, Rice pudding with fruit and nuts, Brioche Tatin, Sweet pancake rolls from Brittany, Apple custard tart, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Mexican tart, Black sesame flan, Potimarron and Parmesan tart, Rata-tart, Deep leek and potato quiche, ... All
	Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Linzer torte, Apple amandine tarts from Brélès, Apple charlotte with toasted brioche, Apple semelles (flat apple tarts), ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Green bean purée, Spaghetti Carbonara, Gratin Comtois, Fish Mousselines, "Day After Pork Belly" Soup, ... All

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