Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture.
The tart is then baked and dusted with icing sugar when cold.
The tart is then baked and dusted with icing sugar when cold.
39K 7 4.4
Last modified on: December 30th 2019
Keywords for this recipe:For 2 tarts, you will need:
- 1
8 apples - 2
100 g butter - 3
100 g caster sugar - 4
8 tablespoons Calvados (apple liqueur) - 5
500 g Sweet pastry - 6
4 eggs - 7
20 g Vanilla sugar - 8 60 g caster sugar
- 9
400 ml liquid cream - 10 4 tablespoons Calvados (apple liqueur)
- 11
20 g icing sugar - Total weight: 3,020 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 42 min. | 48 min. | 1 hour 30 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Peel 8 apples and cut into sticks.
You can quarter them and cut into smaller pieces if you prefer.
You can quarter them and cut into smaller pieces if you prefer.
Stage 2 - 5 min.
Melt 100 g butter in a large frying pan on high heat. When melted, add 100 g caster sugar.
Mix and leave the sugar to melt.
Mix and leave the sugar to melt.
Stage 3 - 8 min.
Add the apples, mix well to coat them in the butter-sugar mixture, then leave to cook just until they are still slightly firm, rather than soft.
Stage 4 - 2 min.
Pour in 8 tablespoons Calvados (apple liqueur) and mix well.
Stage 5 - 3 min.
Drain the apples, spread on a baking sheet and leave to cool.
Stage 6 - 10 min.
Roll out 500 g Sweet pastry and line a 7 inch (18 cm) tart tin or ring.
Leave the pastry overhanging the edge and put to wait in the fridge for 15 minutes.
Leave the pastry overhanging the edge and put to wait in the fridge for 15 minutes.
Stage 7 - 5 min.
Meanwhile, prepare the tarte normande filling by whisking together 4 eggs, 20 g Vanilla sugar, 60 g caster sugar, 400 ml liquid cream, and 4 tablespoons Calvados (apple liqueur) in a bowl.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 8 - 3 min.
Take the pastry case out of the fridge and trim off the excess (we only do this once the pastry is fully cold so it will shrink less later).
Stage 9 - 15 min.
Bake the pastry case blind for about 15 minutes.
Stage 10 - 2 min.
Take it out of the oven and fill with the apple sticks.
Stage 11 - 2 min.
Pour the filling over.
Stage 12 - 20 min.
Remove the tart ring if you are using one, then return the tart to the oven for about 20 minutes.
Stage 13
When the tart has cooled, finish with a dusting of icing sugar.
Remarks
For an extra flavour boost, lightly caramelize the apples at stage 3 and flambé the Calvados at rstep=4.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Based on a recipe by Alain Ducasse.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,349 Kcal or 18,208 Kj | 42 gr | 404 gr | 239 gr |
| 217 % | 16 % | 38 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 144 Kcal or 603 Kj | 1 gr | 13 gr | 8 gr |
| 7 % | 1 % | 1 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,175 Kcal or 9,106 Kj | 21 gr | 202 gr | 120 gr |
| 109 % | 8 % | 19 % | 18 % |
How much will it cost?
- For 2 tarts : 10.44 €
- Per tart : 5.22 €
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)
 | Sweet pastry: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Alsatian apple tart, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tenderloin steak with beetroot tops and mushrooms, Scallops with sorrel and Noilly Prat, Fillets of sole Dieppoise, Rosemary steamed fish, Normandy seafood stew, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Sautéed green vegetables, Sauce Normande (for fish), Marchand de vin sauce, Elsa's Comtoise galette, "BN style" chocolate-filled biscuits, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Rum babas, Chocolate and vanilla crème brûlée, Apricot and pistachio clafoutis, Confit of quinces in Macvin, ... All |
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