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 1 tart, you will need:
- 1
4 apples - 2
50 g butter - 3
50 g caster sugar - 4
4 tablespoons Calvados (apple liqueur) - 5
250 g Sweet pastry - 6
2 eggs - 7
10 g Vanilla sugar - 8 30 g caster sugar
- 9
200 ml liquid cream - 10 2 tablespoons Calvados (apple liqueur)
- 11
10 g icing sugar - Total weight: 1,510 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 4 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 50 g butter in a large frying pan on high heat. When melted, add 50 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 4 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 250 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 2 eggs, 10 g Vanilla sugar, 30 g caster sugar, 200 ml liquid cream, and 2 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 |
| 2,175 Kcal or 9,106 Kj | 21 gr | 202 gr | 120 gr |
| 109 % | 8 % | 19 % | 18 % |
| 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 1 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: Croque-monsieur complet, Pasta with mustard-cream sauce, Stuffed pumpkin gratin, The strange gratin, Salmon with sorrel, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Frozen cottage cheese with strawberries, Pears and caramelised walnut samosas , Ice-cream Vacherin, Passion fruit jellies, Sicilian Epiphany Pie, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Toasted-flour biscuits, Puff or flaky pastry (pâte feuilletée), Rillettes stuffed mushrooms, Smoked eggs, Rolled chestnut and apple brioche, ... All |
Other recipes you may also like
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.266K3.8 5 min. February 21th 2011
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.266K4.1 1 hour 19 min. February 21th 2011
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.436K 23.5 25 min. February 21th 2011
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...242K4.9 23 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.