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.
56K 2 42 4.1
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
For 2 tarts, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
29 min.48 min.1 hour 17 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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 ml 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 ml 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
Whole recipe
Energetic valueProteins CarbohydratesFats
5,831 Kcal or 24,413 Kj62 gr652 gr330 gr
292 %24 %62 %50 %
Per 100 g
Energetic valueProteins CarbohydratesFats
157 Kcal or 657 Kj2 gr18 gr9 gr
8 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
2,915 Kcal or 12,205 Kj31 gr326 gr165 gr
146 %12 %31 %25 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 15.64 €
  • Per tart : 7.82 €

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)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Lemon and grated apple tart, Hazelnut and chocolate biscuits, Pear, grapefruit and pistachio tart, Key Lime Pie for Jeremy, ... All
Rich hazelnut buttercreamRich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Plum tart "En passant par la Lorraine", ... All
Jura MacvinJura Macvin: You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Chilli langoustines, Bistro-style beetroot salad, Roast beef "like they do it in Santa Fe", Apple charlotte with toasted brioche, Warm autumn salad, ... All
Other recipes you may also like
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
281K 15 2 hours 26 min. November 16th 2013
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
355K 24.6 51 min. April 8th 2020
Pear and lime meringue pie
Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
242K 23.8 2 hours 36 min. February 21th 2011
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
369K 24 31 min. December 29th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions 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)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page