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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.

42K 4.4/5 based on 7 reviews

Last modified on: December 30^th 2019

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For 1 tart, you will need:

1 4 apples
2 50 g butter
3 50 g caster sugar
4 4 tablespoons Calvados (apple liqueur)
5 250 g Sweet pastry
6 2 Eggs
7 10 g Vanilla sugar
8 30 g caster sugar
9 200 g liquid cream
10 2 tablespoons Calvados (apple liqueur)
11 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 will 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 g 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.

Source

Based on a recipe by Alain Ducasse.

Nutritional information

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

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 1 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: Lime meringue tart, Alsatian apple tart, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Vegetable clafoutis, Spicy mustard cauliflower cheese, Sautéed turmeric chicken with mushrooms, Rustic chicken and mushroom pie, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Far Normandy-Brittany, Bisto-style canapés, Chicken breasts in a potato crust, Winemaker's toast, Confit Victoria pineapple with honey and spices, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Autumn apple and plum crumble pie, Tiramisu, Pear and lime meringue pie, Pavlova, ... All

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