Tarte Jurassienne


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.
77 K 4.1/5 (42 reviews)
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Last modified on: December 30th 2019
For 2 tarts, you will need:

Change these quantities to make:
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 8:40, you will finish around : 10:00.Change start time
To finish around 7pm, you'll need to have started before: 18:15.Change end time

Step by step recipe


Stage 1 - 5 min.
Tarte Jurassienne
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.

Stage 2 - 10 min.
Tarte Jurassienne
Peel 12 apples, cut into quarters, remove the core and slice through again.

Sprinkle the apple slices with 4 tablespoons lemon juice.

Stage 3 - 3 min.
Tarte Jurassienne
Melt 100 g clarified butter in a large frying pan on high heat. When good and hot, add the apple slices.

Stage 4 - 10 min.
Tarte Jurassienne
Sauté until lightly brwoned on both sides. There is no need to sweeten them.

Stage 5 - 5 min.
Tarte Jurassienne
When the apples are browned, pour 200 ml Jura Macvin over and leave to reduce.

Leave to cool.

Stage 6 - 4 min.
Tarte Jurassienne
Preheat the oven to 390°F (200°C).

Spread an even layer of 600 g rich hazelnut buttercream in the bottom of the pastry case.

Stage 7 - 5 min.
Tarte Jurassienne
Arrange the sautéed apple slices in a double rosette.

Stage 8 - 30 min.
Tarte Jurassienne
Bake for about 30 minutes.

Stage 9 - 5 min.
Tarte Jurassienne
Leave to cool on a wire rack. If possible, glaze the top, using a brush.
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"!].
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 recipe590 RDI=230 %3,570 RDI=340 %2,740 RDI=420 %41,270 RDI=2,060 %172,800 RDI: 2,060 %
Per 100 g20 RDI=6 %100 RDI=9 %70 RDI=10 %1,110 RDI=60 %4,650 RDI: 60 %
Per tart290 RDI=110 %1,790 RDI=170 %1,370 RDI=210 %20,640 RDI=1,030 %86,400 RDI: 1,030 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts, Sulfites
How much will it cost?
  • For 2 tarts : 15.65 €
  • Per tart : 7.85 €

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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
Rich hazelnut buttercream

You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Rhubarb-hazelnut tart, Plum tart "En passant par la Lorraine", ... See them all 3

Jura Macvin
Jura Macvin

Like these other recipes: Confit of quinces in Macvin, ... See them all 1

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The 2 comments already posted on this recipe
  • Hi,
    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!
    Posted by jh november 20th 2017 at 09:14 n° 2
  • Hi. Is any other liqueur I can use in this recipe?
    Posted by Daniela november 19th 2017 at 22:57 n° 1

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