1,546 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Tarte Normande

Name: Tarte Normande
Prep time: 42 min
Cook time: 48 min
Total time: 1 h 30 min
Yield: 1 tart
Cuisine: French
Ingredients: 4 apples; 50 g butter; 50 g caster sugar; 4 tablespoons Calvados (apple liqueur); 250 g sweet pastry; 2 eggs; 10 g vanilla sugar; 30 g caster sugar; 200 ml liquid cream; 2 tablespoons Calvados (apple liqueur); 10 g icing sugar

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.

61 K 4.4/5 (7 reviews)

1 hour 30 min. difficulté

Easy

5.25 €

1 tart

11 Ingredients

Last modified on: December 30^th 2019

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 ml liquid cream
10 2 tablespoons Calvados (apple liqueur)
11 10 g icing sugar
Total weight: 1,510 grams

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 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.

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 %

Possible allergens in this recipe: milk, egg, Gluten

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: Lime meringue tart, Alsatian apple tart, ... See them all 2

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 min.

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

February 21^th 2011261 K 24.2 1 hour 7 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013881 K 44.7 55 min.

Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".

February 21^th 2011231 K 23.9 20 min.

Ramekins of duchess potatoes

Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.

March 4^th 2020312 K 24.6 2 hours 5 min.

News list of cooking-ez.com

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