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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.

63 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?

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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 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 %