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.
10,988 24.6/5 for 29 ratings
Last modified on: November 19th 2017
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: 1,890 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 29 min. | 48 min. | 1 hour 17 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?
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 Step 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"!].
Nutritional information
How much will it cost?
- For 1 tart : 8.00 €
Source
Home made.More recipes?
This recipe uses (among others) | Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Galette de Fougerolles, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Plum tart "En passant par la Lorraine", Lemon Tart / Meringue Pie, Exotic fruit tart, Rhubarb tart, ... All |
| Jura Macvin: You can get more informations, or check-out other recipes which use it, for example: ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Clafoutis "Marie-Antoinette", Warm apple feuillantines, Norman flambéed apples, Warm autumn salad, ... All |
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Post your comment or question
Your 2 comments or questions 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!