Tarte à l'coloche

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 350 g shortcrust pastry (pâte brisée)
• 2 75 g caster sugar
• 3 80 g cream
• 4 2 eggs
• 5 80 g brown sugar
• 6 300 g stewed apple (compote)
• 7 800 g apple
• 8 50 g butter
• 9 50 g brown sugar
• Total weight: 1,885 grams

Times:

Preparation	Cooking	Start to finish
50 min.	1 hour	1 hour 50 min.

Step by step recipe

• 1:

  The pastry case

  Roll out 350 g shortcrust pastry (pâte brisée) to 1/8 inch (3 mm) thick and line a 10-inch (26 cm) tin or ring. Leave the spare pastry overhanging around the edge, then sit the tin on a baking sheet and refrigerate until needed.
• 2: Prepare a light caramel with 75 g caster sugar (follow these tips).
• 3: When the caramel has cooled slightly (2 or 3 minutes off the heat), add 80 g cream and mix well.
  Set aside.
• 4:

  The filling mixture

  Put 2 eggs and 80 g brown sugar in a bowl and mix well with a whisk.
• 5: Add the caramel and mix again.
• 6: Lastly, add 300 g stewed apple (compote) and mix again.
  Your caramel-apple custard is ready, so set aside.
• 7:

  The apples

  Peel 800 g apples and cut lengthways into segments.
  Melt 50 g butter in a large frying pan on high heat, then add 50 g brown sugar.
  When the sugar begins to caramelize, add the apple pieces.
• 8: Cook until starting to colour...
• 9: ...then tip out onto a baking sheet and leave to cool.
• 10:

  Assembling the tart

  Preheat the oven to 410°F (210°C).
  Trim off the spare pastry around the edge of the tart case.
• 11: Arrange the apple segments evenly in the tart case. They should not be too crowded.
• 12: Pour the caramel-apple custard around the apples.
• 13: Bake for 30 to 40 minutes.
• 14: Leave to cool in the tin on a wire rack.

Remarks

It is best to use a good brown cane sugar, but a beet-based sugar will work instead.
You can use sweetcrust pastry (pâte sablée) instead of the shortcrust.

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