Cooking-ez.com

Name: Tarte Normande
Prep time: 42 min
Cook time: 48 min
Total time: 1 h 30 min
Yield: 1 tart
Cuisine: french
Ingredients: 4 apples; 50 g butter; 50 g caster sugar; 4 tablespoons Calvados (apple liqueur); 250 g Sweet pastry; 2 eggs; 10 g Vanilla sugar; 30 g caster sugar; 200 ml liquid cream; 2 tablespoons Calvados (apple liqueur); 10 g icing sugar

995 easy and fully explained recipes, with 12,056 photos and 77 videos

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.

3,7974.3/5

Grade this recipe

Last modified on: November 25^th 2018

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: 1,530 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
42 min.	48 min.	1 hour 30 min.

Preservation:

1 or 2 days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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.

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.

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.

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).

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 step 3 and flambé the Calvados at step 4.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 tart : 5.28 €

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Alain Ducasse.

More recipes?

This recipe use (among others)

	Sweet pastry: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Lime meringue tart, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Involtinis, Quiche Bretonne, Chilli langoustines, Spaghetti with mussels and basil, Creamy risotto with vegetables , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Quick orange marmalade, Almond macaroon cake, Pets de nonne, Almond tuiles, Rolled chestnut and apple brioche, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Puff or flaky pastry (pâte feuilletée), Smoky potato and potimarron gratin, Jam doughnuts, Scallop and leek pancakes, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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.