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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.

25K 2 31 4.6

Last modified on: December 30^th 2019

Keywords for this recipe:Tart Hazelnut Cream Apples Macvin from jura Crusted pastry

For 1 tart, you will need:

0 300 g Sweetcrust pastry (pâte sablée)
1 6 apples
2 2 tablespoons lemon juice
3 50 g Clarified butter
4 100 ml Jura Macvin
5 300 g Rich hazelnut buttercream
6 30 g apricot glaze (optional)
Total weight: 1,890 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
29 min.	48 min.	1 hour 17 min.

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Step by step recipe

Stage 1 - 5 min.

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.

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.

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.

Sauté until lightly brwoned on both sides. There is no need to sweeten them.

Stage 5 - 5 min.

When the apples are browned, pour 100 ml Jura Macvin over and leave to reduce.

Leave to cool.

Stage 6 - 4 min.

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.

Arrange the sautéed apple slices in a double rosette.

Stage 8 - 30 min.

Bake for about 30 minutes.

Stage 9 - 5 min.

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 value	Proteins	Carbohydrates	Fats
2,741 Kcal or 11,476 Kj	28 gr	311 gr	153 gr
137 %	11 %	29 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
145 Kcal or 607 Kj	1 gr	16 gr	8 gr
7 %	1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,741 Kcal or 11,476 Kj	28 gr	311 gr	153 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.

More recipes?

This recipe uses (among others)

	Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Plum tart "En passant par la Lorraine", ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Two-coloured chocolate-orange tart, Citrus tart, Parisian-style chocolate custard tart, How to make a good pastry tart case , ... All
	Jura Macvin: You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Nanou's red cabbage salad, Clafoutis "Marie-Antoinette", Warm apple feuillantines, Bistro-style beetroot salad, ... 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 20^th 2017 at 09:14 (n° 2)
Hi. Is any other liqueur I can use in this recipe?
Posted by Daniela november 19^th 2017 at 22:57 (n° 1)

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