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.
3,2484.3/5
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?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
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.
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.
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.
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).
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 use (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: Rice and peas, Apricot fool, Raw beetroot mousse with walnuts, Like Bounty, Late Winter Soup with Fresh Spinach, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Kugelhof for Nanou, Linzer torte, How to cook rice in rice-cooker, Grilled cheese, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: You should not leave egg yolks in contact with sugar, Pear and lime meringue pie, Citrus crunch, Sicilian Epiphany Pie, Oaty walnut cake , ... All |
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