1,424 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

19K 2 5

Last modified on: October 20^th 2021

Keywords for this recipe:

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

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	1 hour	1 hour 47 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,349 Kcal or 9,835 Kj	39 gr	487 gr	191 gr
117 %	15 %	46 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
125 Kcal or 523 Kj	2 gr	26 gr	10 gr
6 %	1 %	2 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,349 Kcal or 9,835 Kj	39 gr	487 gr	191 gr
117 %	15 %	46 %	29 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 1 tart : 4.46 $

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)

	Apple: You can check-out other recipes which use it, like for example: Nanou's apple and almond cake, Baked apples from St Aubin le Vertueux, Baker's apple soles, Bonnevaux apple tart, Caramelized apple and walnut cake, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Mexican tart, French custard tart, Rata-tart, Leek and Mimolette tart, ... All
	Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Little apple turnovers with almonds and raisins, Apple and blackcurrant tarts, Apple and pear tart, Cochelin d'Evreux, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Fish Mousselines, Curried prawn risotto, Potato and cheese pie, Courgettes (zuchinis) , ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
608K 24.4 2 hours 34 min. June 26^th 2019

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.
323K5 1 hour 21 min. October 3^rd 2010

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
276K4.3 2 hours 38 min. March 26^th 2013

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.