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Tarte Normande

This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture.

The tart is then baked and dusted with icing sugar when cold.

19K 7 4.4

Last modified on: December 30^th 2019

Keywords for this recipe:Tart Normandy Apple Calvados Chef ducasse

For 1 tart, you will need:

0 4 apples
1 50 g butter
2 50 g caster sugar
3 4 tablespoons Calvados (apple liqueur)
4 250 g Sweet pastry
5 2 eggs
6 10 g Vanilla sugar
7 30 g caster sugar
8 200 ml liquid cream
9 2 tablespoons Calvados (apple liqueur)
10 10 g icing sugar
Total weight: 1,510 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
42 min.	48 min.	1 hour 30 min.

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Step by step recipe

Stage 1 - 15 min.

Peel 4 apples and cut into sticks.

You can quarter them and cut into smaller pieces if you prefer.

Stage 2 - 5 min.

Melt 50 g butter in a large frying pan on high heat. When melted, add 50 g caster sugar.

Mix and leave the sugar to melt.

Stage 3 - 8 min.

Add the apples, mix well to coat them in the butter-sugar mixture, then leave to cook just until they are still slightly firm, rather than soft.

Stage 4 - 2 min.

Pour in 4 tablespoons Calvados (apple liqueur) and mix well.

Stage 5 - 3 min.

Drain the apples, spread on a baking sheet and leave to cool.

Stage 6 - 10 min.

Roll out 250 g Sweet pastry and line a 7 inch (18 cm) tart tin or ring.

Leave the pastry overhanging the edge and put to wait in the fridge for 15 minutes.

Stage 7 - 5 min.

Meanwhile, prepare the tarte normande filling by whisking together 2 eggs, 10 g Vanilla sugar, 30 g caster sugar, 200 ml liquid cream, and 2 tablespoons Calvados (apple liqueur) in a bowl.

Preheat the oven to 360°F (180°C).

Stage 8 - 3 min.

Take the pastry case out of the fridge and trim off the excess (we only do this once the pastry is fully cold so it will shrink less later).

Stage 9 - 15 min.

Bake the pastry case blind for about 15 minutes.

Stage 10 - 2 min.

Take it out of the oven and fill with the apple sticks.

Stage 11 - 2 min.

Pour the filling over.

Stage 12 - 20 min.

Remove the tart ring if you are using one, then return the tart to the oven for about 20 minutes.

Stage 13

When the tart has cooled, finish with a dusting of icing sugar.

Remarks

For an extra flavour boost, lightly caramelize the apples at stage 3 and flambé the Calvados at rstep=4.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,175 Kcal or 9,106 Kj	21 gr	202 gr	120 gr
109 %	8 %	19 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
144 Kcal or 603 Kj	1 gr	13 gr	8 gr
7 %	1 %	1 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,175 Kcal or 9,106 Kj	21 gr	202 gr	120 gr
109 %	8 %	19 %	18 %

% 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).

How much will it cost?

For 1 tart : 5.22 €

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by Alain Ducasse.

This recipe uses (among others)

	Sweet pastry: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Lime meringue tart, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Pain perdu, Pasta with mustard-cream sauce, Spring veal sauté , Breton leek and mushroom tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chilli chicken and spinach gratin, Sweet pastry, Breton sablé biscuit dough, Mushroom velouté, Chocolate mug cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla sugar, Doughnuts, Apple Tatin Terrine, Génoise (Genoa sponge), Buckwheat almond biscuits, ... All

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