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.
5,7264.3/5 for 6 ratings
Last modified on: November 25th 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: 1,510 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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 step 3 and flambé the Calvados at step 4.
Nutritional information
How much will it cost?
- For 1 tart : 5.22 €
Source
Based on a recipe by Alain Ducasse.More recipes?
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: Pan-fried scallops and chanterelles with Noilly Prat sauce, Chocolate mug cake, Normandy seafood stew, Vegetable rosette tart, Vanilla ice cream, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Creamy plum and pear clafoutis, Corsican tarts, Checkerboard biscuits, Little caramelized peach tarts, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Foie gras fingers, Puff or flaky pastry (pâte feuilletée), Smoked eggs, Cookies, ... All |
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