Recipe detail

Name: Tarte Normande (Apple tart variant)
Yield: 8
Cuisine: French
Ingredients: 800.0000 g sweet crust dough; 1.0000 kg pink lady apples, peeled, cored and sliced; 3.0000 tPcs eggs; 100.0000 g caster sugar; 100.0000 g ground almonds; 100.0000 g double cream; 20.0000 ml Calvados; 30.0000 g sliced almonds

Desserts Tarte Normande (Apple tart variant)

3.8. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: French

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:10 hh:mm

180 °C

50 %

Take out the crust

Hot air

100 %

Termination by time

00:30 hh:mm

180 °C

50 %

Ingredients - number of portions - 8

Name	Value	Unit
sweet crust dough	800	g
pink lady apples	1	kg
chicken eggs	3	pcs
caster sugar	100	g
almonds	100	g
double cream	100	g
calvados	20	ml
almonds	30	g

Nutrition and allergens

Allergens: 3, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	295 kJ
Carbohydrate	31.9 g
Fat	15.4 g
Protein	4.3 g
Water	0 g

Directions

1. Roll out the dough into a tart pan and blast chill
2. Set the oven on dry heat (slow fan speed) at 180°C and bake
the crust from frozen for 10 minutes. Allow to cool
3. Beat the egg and sugar until light. Combine the ground.
almonds, double cream and Calvados
4. Neatly place the apple (peeled, cored and sliced) slices onto the baked dough and pour
the egg mixture over. Sprinkle over the crushed almonds
5. Set the oven on dry heat (slow fan speed) at 180°C and bake
for 30 minutes
6. Serve warm

Recommended accessories

Vision Pan

Stainless wire shelving