Tarte à l'coloche
This is a tart from northern France combining apples with caramel.
The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.
The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.
31 K 5/5 (2 reviews)
1 hour 50 min.
Easy
1 tart
9 IngredientsLast modified on: October 20th 2021
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
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 1 hour
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
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.Stage 2 - 10 min.
Prepare a light caramel with 75 g caster sugar (follow these tips).
Stage 3 - 2 min.
When the caramel has cooled slightly (2 or 3 minutes off the heat), add 80 g cream and mix well.
Set aside.
Set aside.
Stage 4 - 2 min.
Stage 5 - 1 min.
Add the caramel and mix again.
Stage 6 - 1 min.
Lastly, add 300 g stewed apple (compote) and mix again.
Your caramel-apple custard is ready, so set aside.
Your caramel-apple custard is ready, so set aside.
Stage 7 - 20 min.
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.
Stage 8 - 10 min.
Cook until starting to colour...
Stage 9 - 2 min.
...then tip out onto a baking sheet and leave to cool.
Stage 10 - 3 min.
Assembling the tart
Preheat the oven to 410°F (210°C).Trim off the spare pastry around the edge of the tart case.
Stage 11 - 4 min.
Arrange the apple segments evenly in the tart case. They should not be too crowded.
Stage 12 - 2 min.
Pour the caramel-apple custard around the apples.
Stage 13 - 40 min.
Bake for 30 to 40 minutes.
Stage 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.
You can use sweetcrust pastry (pâte sablée) instead of the shortcrust.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 2,190 RDI=210 % | 1,170 RDI=180 % | 5,850 RDI=290 % | 24,470 RDI: 290 % |
| Per 100 g | 10 RDI=5 % | 120 RDI=10 % | 60 RDI=9 % | 310 RDI=20 % | 1,300 RDI: 20 % |
How much will it cost?
- For 1 tart : 4.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Cochelin d'Evreux, Tatin apple diplomat tart, Far Normandy-Brittany, Four quarters (adding fruit), Tart Tatin, ... See them all 56
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Quiche Lorraine, Paté en croute (terrine in a pie crust), Salmon and spinach quiche, Mornay onion tart, ... See them all 16
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Apple oatmeal cookies for Sasha, Little apple turnovers with almonds and raisins, Express apple tart, Apple and pear tart, ... See them all 11
Cream
Like these other recipes: "BN style" chocolate-filled biscuits, Courgette tart with mint, Nanou's tuna tart, Purée of Jerusalem artichokes with foie gras, Basic cake batter - the French way, ... See them all 115
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