1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

42K 4.4/5 based on 7 reviews

Last modified on: December 30^th 2019

Keywords for this recipe:

For 3 tarts, you will need:

1 12 apples
2 150 g butter
3 150 g caster sugar
4 12 tablespoons Calvados (apple liqueur)
5 750 g Sweet pastry
6 6 Eggs
7 30 g Vanilla sugar
8 90 g caster sugar
9 600 ml liquid cream
10 6 tablespoons Calvados (apple liqueur)
11 30 g icing sugar
Total weight: 4,530 grams

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
42 min.	48 min.	1 hour 30 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 - 15 min.

Peel 12 apples and cut into sticks.

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

Stage 2 - 5 min.

Melt 150 g butter in a large frying pan on high heat. When melted, add 150 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 12 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 750 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 6 Eggs, 30 g Vanilla sugar, 90 g caster sugar, 600 ml liquid cream, and 6 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.

Source

Based on a recipe by Alain Ducasse.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
9,663 Kcal or 40,457 Kj	101 gr	1,088 gr	524 gr
483 %	39 %	103 %	79 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
213 Kcal or 892 Kj	2 gr	24 gr	12 gr
11 %	1 %	2 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,221 Kcal or 13,486 Kj	34 gr	363 gr	175 gr
161 %	13 %	34 %	26 %

% 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: Milk, Egg, Gluten

How much will it cost?

For 3 tarts : 15.65 €
Per tart : 5.22 €

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, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Veal with mushrooms and green asparagus, Chocolate mug cake, Penne with Mushrooms, Caramelized pear custard tart, Chantilly cream, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Scallops with sorrel and Noilly Prat, Chocolate rolls (petits pains), Beurre blanc sauce, Almond macaroon cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple crisps, Muffin dough, Pets de nonne, Grandma Solange's biscuits, You should not leave egg yolks in contact with sugar, ... All

Other recipes you may also like

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27^th 2017

Tartiflette

A personal version of a classic recipe from Savoy.
591K 14.6 1 hour 27 min. September 16^th 2019

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
612K 24.4 2 hours 34 min. June 26^th 2019

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
411K4.8 33 min. December 6^th 2015

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.