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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.

72 K 2× 4.1/5 (42 reviews)

1 hour 20 min. difficulté

Easy

7.85 €

2 tarts

7 Ingredients

Last modified on: December 30^th 2019

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For 2 tarts, you will need:

1 600 ml sweetcrust pastry (pâte sablée)
2 12 apples
3 4 tablespoons lemon juice
4 100 ml clarified butter
5 200 ml Jura Macvin
6 600 ml rich hazelnut buttercream
7 60 ml apricot glaze (optional)

Change these quantities to make:

1 tart 2 tarts 3 tarts

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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.

Stage 2 - 10 min.

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.

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.

Sauté until lightly brwoned on both sides. There is no need to sweeten them.

Stage 5 - 5 min.

When the apples are browned, pour 200 ml Jura Macvin over and leave to reduce.

Leave to cool.

Stage 6 - 4 min.

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.

Arrange the sautéed apple slices in a double rosette.

Stage 8 - 30 min.

Bake for about 30 minutes.

Stage 9 - 5 min.

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 recipe	590 RDI=230 %	3,570 RDI=340 %	2,740 RDI=420 %	41,270 RDI=2,060 %	172,800 RDI: 2,060 %
Per 100 g	20 RDI=6 %	100 RDI=9 %	70 RDI=10 %	1,110 RDI=60 %	4,650 RDI: 60 %
Per tart	290 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.

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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 20^th 2017 at 09:14 n° 2
Hi. Is any other liqueur I can use in this recipe?
Posted by Daniela november 19^th 2017 at 22:57 n° 1

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