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.
2,1824.3/5
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: 1,530 grams
How long does it take?
| 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?
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Step by step recipe
| 1 |  | Peel 4 apples and cut into sticks. You can quarter them and cut into smaller pieces if you prefer. |
15 min. |
| 2 |  | 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. |
5 min. |
| 3 |  | 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. | 8 min. |
| 4 |  | Pour in 4 tablespoons Calvados (apple liqueur) and mix well. | 2 min. |
| 5 |  | Drain the apples, spread on a baking sheet and leave to cool. | 3 min. |
| 6 |  | 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. |
10 min. |
| 7 |  | 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). |
5 min. |
| 8 |  | 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). | 3 min. |
| 9 |  | Bake the pastry case blind for about 15 minutes. | 15 min. |
| 10 |  | Take it out of the oven and fill with the apple sticks. | 2 min. |
| 11 |  | Pour the filling over. | 2 min. |
| 12 |  | Remove the tart ring if you are using one, then return the tart to the oven for about 20 minutes. | 20 min. |
| 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
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How much will it cost?
For 1 tart : 5.28 €
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: Raw beetroot mousse with walnuts, Sea bass with coriander cream en papillote, Breton leek and mushroom tart, Ham pasta bake, Cod loin with saffron, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Genoese croque-monsieur, Chocolate madeleines, Cookies, Gâteau Basque , Sorrel soup, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Oaty walnut cake , Chocolate mug cake, Coconut-vanilla cream for Elsa , Apple Strudel, "BN style" chocolate-filled biscuits, ... All |
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