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Tarte à l'coloche

Name: Tarte à l'coloche
Prep time: 47 min
Cook time: 1 h
Total time: 1 h 47 min
Yield: 1 tart
Cuisine: French
Ingredients: 350 g shortcrust pastry (pâte brisée); 75 g caster sugar; 80 g cream; 2 eggs; 80 g brown sugar; 300 g stewed apple (compote); 800 g apple; 50 g butter; 50 g brown sugar

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.

48 K 5/5 (2 reviews)523667

Duration

1 hour 50 min.

Difficulty

Easy

Last modified on: October 20^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

50 min.

Cooking

1 hour

All in all

1 hour 50 min.

Preparation 50 min.

Cooking 1 hour

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.

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.

Prepare a light caramel with 75 g caster sugar (follow these tips).

Stage 3 - ⌛ 2 min.

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.

The filling mixture

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

Stage 5 - ⌛ 1 min.

Add the caramel and mix again.

Stage 6 - ⌛ 1 min.

Lastly, add 300 g stewed apple (compote) and mix again.

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

Stage 7 - ⌛ 20 min.

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.

Cook until starting to colour...

Stage 9 - ⌛ 2 min.

...then tip out onto a baking sheet and leave to cool.

Stage 10 - ⌛ 3 min.

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.

Arrange the apple segments evenly in the tart case. They should not be too crowded.

Stage 12 - ⌛ 2 min.

Pour the caramel-apple custard around the apples.

Stage 13 - ⌛ 40 min.

Bake for 30 to 40 minutes.

Stage 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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	12 g RDI=20 %	119 g RDI=45 %	62 g RDI=85 %	203 kcal RDI=10 %	851 kJ RDI=10 %
Whole recipe	239 g RDI=369 %	2,246 g RDI=848 %	1,172 g RDI=1,607 %	3,829 kcal RDI=191 %	16,033 kJ RDI=191 %