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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.

56 K 4.4/5 (7 reviews)

1 hour 30 min. difficulté

Easy

5.25 €

3 tarts

11 Ingredients

Last modified on: December 30^th 2019

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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

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Times for this recipe

Preparation: 45 min.

Cooking: 50 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

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 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	520 RDI=200 %	5,350 RDI=510 %	1,740 RDI=260 %	9,400 RDI=470 %	39,360 RDI: 470 %
Per 100 g	10 RDI=4 %	120 RDI=10 %	40 RDI=6 %	210 RDI=10 %	870 RDI: 10 %
Per tart	170 RDI=70 %	1,780 RDI=170 %	580 RDI=90 %	3,130 RDI=160 %	13,120 RDI: 160 %

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: milk, egg, Gluten

How much will it cost?

For 3 tarts : 15.70 €
Per 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

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