Tarte Jurassienne


Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
27K 2 32 4.6
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Last modified on: December 30th 2019

Keywords for this recipe:TartHazelnutCreamApplesMacvin from juraCrusted pastry
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
29 min.48 min.1 hour 17 min.
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Step by step recipe


Stage 1 - 5 min.
Tarte Jurassienne : Photo of step #1
Line a 10 inch 926 cm) tart tin or dish with the sweetcrust pastry.

Prick the base all over with a fork, then set aside in the fridge.

Stage 2 - 10 min.
Tarte Jurassienne : Photo of step #2
Peel 6 apples, cut into quarters, remove the core and slice through again.

Sprinkle the apple slices with 2 tablespoons lemon juice.

Stage 3 - 3 min.
Tarte Jurassienne : Photo of step #3
Melt 50 g Clarified butter in a large frying pan on high heat. When good and hot, add the apple slices.

Stage 4 - 10 min.
Tarte Jurassienne : Photo of step #4
Sauté until lightly brwoned on both sides. There is no need to sweeten them.

Stage 5 - 5 min.
Tarte Jurassienne : Photo of step #5
When the apples are browned, pour 100 ml Jura Macvin over and leave to reduce.

Leave to cool.

Stage 6 - 4 min.
Tarte Jurassienne : Photo of step #6
Preheat the oven to 390°F (200°C).

Spread an even layer of 300 g Rich hazelnut buttercream in the bottom of the pastry case.

Stage 7 - 5 min.
Tarte Jurassienne : Photo of step #7
Arrange the sautéed apple slices in a double rosette.

Stage 8 - 30 min.
Tarte Jurassienne : Photo of step #8
Bake for about 30 minutes.

Stage 9 - 5 min.
Tarte Jurassienne : Photo of step #9
Leave to cool on a wire rack. If possible, glaze the top, using a brush.
Remarks
You will notice that in stage 4 no sugar is added to the apples. There reall is no need, as the Macvin du Jura is already plenty sweet enough, as is the hazelnut buttercream filling.

[Translator's note: I chose to keep the French name, but I was so tempted to call this "Jurassic Tart"!].
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,741 Kcal or 11,476 Kj28 gr311 gr153 gr
137 %11 %29 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
145 Kcal or 607 Kj1 gr16 gr8 gr
7 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
2,741 Kcal or 11,476 Kj28 gr311 gr153 gr
137 %11 %29 %23 %
% 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).
How much will it cost?
  • For 1 tart : 8.00 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Plum tart, Peach and green tea tart, Blackberry and almond fondant tart, Apple amandine tarts from Brélès, ... All
Rich hazelnut buttercreamRich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Galette de Fougerolles, ... All
Jura MacvinJura Macvin: You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Spring veal sauté , Scrambled eggs with langoustines and asparagus tips., Clafoutis "Marie-Antoinette", Celeriac in cream and mustard sauce, ... All
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Your 2 comments or questions on this recipe
  • Hi,
    You could use something not to high in alcohol and sweet. I guess you are out of France, but if you have access to liquor like Muscat, Banyuls, Porto or Marsala, it will be good second choice.
    Of course, it will be better with Macvin!
    Posted by jh november 20th 2017 at 09:14 (n° 2)
  • Hi. Is any other liqueur I can use in this recipe?
    Posted by Daniela november 19th 2017 at 22:57 (n° 1)
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