Tarte Normande


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.
22K 7 4.4
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Last modified on: December 30th 2019

Keywords for this recipe:TartNormandyAppleCalvadosChef ducasse
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
42 min.48 min.1 hour 30 min.
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Step by step recipe


Stage 1 - 15 min.
Tarte Normande : Photo of step #1
Peel 4 apples and cut into sticks.

You can quarter them and cut into smaller pieces if you prefer.

Stage 2 - 5 min.
Tarte Normande : Photo of step #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.

Stage 3 - 8 min.
Tarte Normande : Photo of step #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.

Stage 4 - 2 min.
Tarte Normande : Photo of step #4
Pour in 4 tablespoons Calvados (apple liqueur) and mix well.

Stage 5 - 3 min.
Tarte Normande : Photo of step #5
Drain the apples, spread on a baking sheet and leave to cool.

Stage 6 - 10 min.
Tarte Normande : Photo of step #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.

Stage 7 - 5 min.
Tarte Normande : Photo of step #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).

Stage 8 - 3 min.
Tarte Normande : Photo of step #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).

Stage 9 - 15 min.
Tarte Normande : Photo of step #9
Bake the pastry case blind for about 15 minutes.

Stage 10 - 2 min.
Tarte Normande : Photo of step #10
Take it out of the oven and fill with the apple sticks.

Stage 11 - 2 min.
Tarte Normande : Photo of step #11
Pour the filling over.

Stage 12 - 20 min.
Tarte Normande : Photo of step #12
Remove the tart ring if you are using one, then return the tart to the oven for about 20 minutes.

Stage 13
Tarte Normande : Photo of step #13
When the tart has cooled, finish with a dusting of icing sugar.
Remarks
For an extra flavour boost, lightly caramelize the apples at stage 3 and flambé the Calvados at rstep=4.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,175 Kcal or 9,106 Kj21 gr202 gr120 gr
109 %8 %19 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
144 Kcal or 603 Kj1 gr13 gr8 gr
7 %1 %1 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
2,175 Kcal or 9,106 Kj21 gr202 gr120 gr
109 %8 %19 %18 %
% 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 : 5.22 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Alain Ducasse.
This recipe uses (among others)
Sweet pastrySweet pastry: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Alsatian apple tart, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Madras rice, Alsatian apple tart, Chestnut cake, Summer Salmon Blanquette, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Nachos, Four quarters, Pan-fried salmon with white cabbage, Icelandic-style fish and vegetable pie, Chicken breasts in a potato crust, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Little vanilla, clementine and chestnut verrines, Strawberries in a thyme and lemon-flavoured red wine reduction, Rhubarb tart, Mulled wine Belle-Plagne style, ... All
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