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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
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
Times for this recipe
Preparation
30 min.
Cooking
50 min.
All in all
1 hour 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 15 g RDI=24 % | 96 g RDI=36 % | 73 g RDI=101 % | 1,109 kcal RDI=55 % | 4,645 kJ RDI=55 % |
| Whole recipe | 292 g RDI=450 % | 1,787 g RDI=674 % | 1,368 g RDI=1,874 % | 20,635 kcal RDI=1,032 % | 86,398 kJ RDI=1,032 % |
How much will it cost?
For 1 tart
7.85 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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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!