Tarte à l'coloche


Tarte à l'coloche
This is a tart from northern France combining apples with caramel.

The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.
27 K 5/5 (2 reviews)
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Last modified on: October 20th 2021
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Cooking: 1 hour
All in all: 1 hour 50 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 - 10 min.
Tarte à l'coloche

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.

Stage 2 - 10 min.
Tarte à l'coloche
Prepare a light caramel with 75 g caster sugar (follow these tips).

Stage 3 - 2 min.
Tarte à l'coloche
When the caramel has cooled slightly (2 or 3 minutes off the heat), add 80 g cream and mix well.

Set aside.

Stage 4 - 2 min.
Tarte à l'coloche

The filling mixture

Put 2 eggs and 80 g brown sugar in a bowl and mix well with a whisk.

Stage 5 - 1 min.
Tarte à l'coloche
Add the caramel and mix again.

Stage 6 - 1 min.
Tarte à l'coloche
Lastly, add 300 g stewed apple (compote) and mix again.

Your caramel-apple custard is ready, so set aside.

Stage 7 - 20 min.
Tarte à l'coloche

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.

Stage 8 - 10 min.
Tarte à l'coloche
Cook until starting to colour...

Stage 9 - 2 min.
Tarte à l'coloche
...then tip out onto a baking sheet and leave to cool.

Stage 10 - 3 min.
Tarte à l'coloche

Assembling the tart

Preheat the oven to 410°F (210°C).

Trim off the spare pastry around the edge of the tart case.

Stage 11 - 4 min.
Tarte à l'coloche
Arrange the apple segments evenly in the tart case. They should not be too crowded.

Stage 12 - 2 min.
Tarte à l'coloche
Pour the caramel-apple custard around the apples.

Stage 13 - 40 min.
Tarte à l'coloche
Bake for 30 to 40 minutes.

Stage 14
Tarte à l'coloche
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe240 RDI=90 %2,190 RDI=210 %1,170 RDI=180 %5,850 RDI=290 %24,470 RDI: 290 %
Per 100 g10 RDI=5 %120 RDI=10 %60 RDI=9 %310 RDI=20 %1,300 RDI: 20 %
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: Gluten, Milk, egg
How much will it cost?
  • For 1 tart : 4.15 €

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)
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