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.
The tart is then baked and dusted with icing sugar when cold.
50 K 4.4/5 (7 reviews)
1 hour 30 min.
Easy
1 tart
11 IngredientsLast modified on: December 30th 2019
For 1 tart, you will need:
- 1
4 apples - 2
¼ cup butter - 3
¼ cup caster sugar - 4
4 tablespoons Calvados (apple liqueur) - 5
1 cup sweet pastry - 6
2 eggs - 7
1 tablespoon vanilla sugar - 8 2 tablespoons caster sugar
- 9
1 cup liquid cream - 10 2 tablespoons Calvados (apple liqueur)
- 11
1 tablespoon icing sugar
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 50 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
You can quarter them and cut into smaller pieces if you prefer.
Stage 2 - 5 min.
Melt ¼ cup butter in a large frying pan on high heat. When melted, add ¼ cup caster sugar.
Mix and leave the sugar to melt.
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 1 cup 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.
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, 1 tablespoon vanilla sugar, 2 tablespoons caster sugar, 1 cup liquid cream, and 2 tablespoons Calvados (apple liqueur) in a bowl.
Preheat the oven to 360°F (180°C).
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.
Source: Based on a recipe by Alain Ducasse.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=70 % | 1,780 RDI=170 % | 580 RDI=90 % | 3,130 RDI=160 % | 13,120 RDI: 160 % |
| Per 100 g | 10 RDI=4 % | 120 RDI=10 % | 40 RDI=6 % | 210 RDI=10 % | 870 RDI: 10 % |
How much will it cost?
- For 1 tart : 5.25 €
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)
Sweet pastry
You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Lime meringue tart, ... See them all 2
Liquid cream
Like these other recipes: Caramelized pear custard tart, Creamy Winter Vegetable Soup, Black Forest gateau, Potato gratin with 3 cheeses, Breton style shellfish and vegetable soup, ... See them all 170
Butter
Like these other recipes: Pistachio cream, Langoustine gratin, Beurre blanc sauce, Sauce Normande (for fish), Endive and beer soup, ... See them all 470
Caster sugar
Like these other recipes: Nantes Tourton, Cherry clafoutis, Lime (or lemon) curd, Clear strawberry juice, Apricot jam with vanilla, ... See them all 360
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