Tarte à l'coloche

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 350 g shortcrust pastry (pâte brisée)
• 2 75 g caster sugar
• 3 80 g cream
• 4 2 eggs
• 5 80 g brown sugar
• 6 300 g stewed apple (compote)
• 7 800 g apple
• 8 50 g butter
• 9 50 g brown sugar
• Total weight: 1,885 grams

Times:

Preparation	Cooking	Start to finish
50 min.	1 hour	1 hour 50 min.

Step by step recipe

1	The pastry case Roll out 350 g shortcrust pastry (pâte brisée) to 1/8 inch (3 mm) thick and line a 10-inch (26 cm) tin or ring. Leave the spare pastry overhanging around the edge, then sit the tin on a baking sheet and refrigerate until needed.
2	Prepare a light caramel with 75 g caster sugar (follow these tips).
3	When the caramel has cooled slightly (2 or 3 minutes off the heat), add 80 g cream and mix well. Set aside.
4	The filling mixture Put 2 eggs and 80 g brown sugar in a bowl and mix well with a whisk.
5	Add the caramel and mix again.
6	Lastly, add 300 g stewed apple (compote) and mix again. Your caramel-apple custard is ready, so set aside.
7	The apples Peel 800 g apples and cut lengthways into segments. Melt 50 g butter in a large frying pan on high heat, then add 50 g brown sugar. When the sugar begins to caramelize, add the apple pieces.
8	Cook until starting to colour...
9	...then tip out onto a baking sheet and leave to cool.
10	Assembling the tart Preheat the oven to 410°F (210°C). Trim off the spare pastry around the edge of the tart case.
11	Arrange the apple segments evenly in the tart case. They should not be too crowded.
12	Pour the caramel-apple custard around the apples.
13	Bake for 30 to 40 minutes.
14	Leave to cool in the tin on a wire rack.

Remarks

It is best to use a good brown cane sugar, but a beet-based sugar will work instead.
You can use sweetcrust pastry (pâte sablée) instead of the shortcrust.

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