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.
5,7264.3/5 for 6 ratings
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Last modified on: November 25th 2018

For 1 tart, you will need:

Change those ingredients for: 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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
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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 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 or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Based on a recipe by Alain Ducasse.

More recipes?

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: Pan-fried scallops and chanterelles with Noilly Prat sauce, Chocolate mug cake, Normandy seafood stew, Vegetable rosette tart, Vanilla ice cream, ... All
Caster sugarCaster 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
ButterButter: 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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