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.
4,4024.3/5 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: 1,530 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 42 min. | 48 min. | 1 hour 30 min. |
Keeping:
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?
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 : 5.28 €
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: Alsatian apple tart, Lime meringue tart, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Pan-baked hash brown (Hash-brown casserole), Vegetable clafoutis, Frozen Nougat, Polenta with spinach and soft-poached egg, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Bounty-style tart for Alison, Fillets of sole Dieppoise, Potimarron (chestnut pumpkin) "au gratin", Brioche feuilletée (flaky brioche), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Strawberry feuilleté, Chocolate cream with a crunch, irish coffee mousse, Fraisier (French strawberry cake), Yeast-based flaky dough (for croissants), ... All |
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