Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
Last modified on: December 30th 2019
Keywords for this recipe:For 1 tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
6 apples - 3
2 tablespoons lemon juice - 4
50 g Clarified butter - 5
100 ml Jura Macvin - 6
300 g Rich hazelnut buttercream - 7
30 g apricot glaze (optional) - Total weight: 1,860 grams
Change measures:
Times for this recipe
Preparation: 29 min.
Cooking: 48 min.
All in all: 1 hour 17 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 - 5 min.
Line a 10 inch 926 cm) tart tin or dish with the sweetcrust pastry.
Prick the base all over with a fork, then set aside in the fridge.
Prick the base all over with a fork, then set aside in the fridge.
Stage 2 - 10 min.
Peel 6 apples, cut into quarters, remove the core and slice through again.
Sprinkle the apple slices with 2 tablespoons lemon juice.
Sprinkle the apple slices with 2 tablespoons lemon juice.
Stage 3 - 3 min.
Melt 50 g Clarified butter in a large frying pan on high heat. When good and hot, add the apple slices.
Stage 4 - 10 min.
Sauté until lightly brwoned on both sides. There is no need to sweeten them.
Stage 5 - 5 min.
Stage 6 - 4 min.
Preheat the oven to 390°F (200°C).
Spread an even layer of 300 g Rich hazelnut buttercream in the bottom of the pastry case.
Spread an even layer of 300 g Rich hazelnut buttercream in the bottom of the pastry case.
Stage 7 - 5 min.
Arrange the sautéed apple slices in a double rosette.
Stage 8 - 30 min.
Bake for about 30 minutes.
Remarks
You will notice that in stage 4 no sugar is added to the apples. There reall is no need, as the Macvin du Jura is already plenty sweet enough, as is the hazelnut buttercream filling.
[Translator's note: I chose to keep the French name, but I was so tempted to call this "Jurassic Tart"!].
[Translator's note: I chose to keep the French name, but I was so tempted to call this "Jurassic Tart"!].
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 | 290 110 % | 1,790 170 % | 1,370 210 % | 20,640 1,030 % | 86,400 1,030 % |
| Per 100 g | 20 6 % | 100 9 % | 70 10 % | 1,110 60 % | 4,650 60 % |
How much will it cost?
- For 1 tart : 7.82 €
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)
Rich hazelnut buttercream
You can get more informations, or check-out other recipes which use it, for example: Rhubarb-hazelnut tart, Plum tart "En passant par la Lorraine", Galette de Fougerolles, ... See them all 3
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, How to make tart cases, Apple custard tart, Pear tart with almond cream, Blackcurrant and chestnut verrines, ... See them all 41
Jura Macvin
Like these other recipes: Confit of quinces in Macvin, ... See them all 1
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", European glass, Nanou's red cabbage salad, Norman flambéed apples, White asparagus salad, ... See them all 33
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The 2 comments already posted on this recipe
You could use something not to high in alcohol and sweet. I guess you are out of France, but if you have access to liquor like Muscat, Banyuls, Porto or Marsala, it will be good second choice.
Of course, it will be better with Macvin!