Calvados, Apple and Custard Tart Recipe

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serves:

8

Total Time:

01:00
plus chilling

Prep:

00:40
plus chilling

Cooking:

00:20

Nutrition per portion

RDA
Calories 363 kCal 18%
Fat 17g 24%
  -  Saturates 7g 35%

Ingredients

  • 300g (10oz) sweet shortcrust pastry
  • 50g (2oz) unsalted butter
  • 2tbsp caster sugar
  • 1tsp cinnamon
  • 2tbsp Calvados
  • 5 firm apples (we used Pink Lady), peeled cored and cut into 0.5cm (0.25in) slices
  • for the custard:
  • 2 free-range egg yolks
  • 40g (1.5oz) caster sugar
  • 40g (1.5oz) plain flour
  • 175ml (6fl oz) double cream
  • 3tbsp Calvados
  • icing sugar and cinnamon for dusting
  • you will need:
  • 1 x 28cm (11in) fluted flan case, greased

Method

  • Heat the oven to 190 C, 170 C fan, 375 F, gas 5. Roll out the pastry to the thickness of a £1 coin and line a fluted flan tin. Leave the overhanging edges and chill for at least 30 minutes. Bake blind for 10 to 15 minutes, until it’s a light sandy colour. Trim the overhang by running a serrated knife at right angles to the case. Set aside.

  • Heat the butter, sugar, cinnamon and Calvados in a deep frying pan, add the apples and gently cook them for about 5 minutes. When they have softened slightly, tip into the tart case and spread evenly.

  • To make the custard, whisk the egg yolks and sugar with an electric whisk until pale and mousse-like. Add the flour, cream and Calvados and whisk for about 10 minutes or until you have a thick custard. Spoon the custard over the apples. Dust with icing sugar and a pinch of cinnamon, and bake in the oven for about 20 minutes, until the custard is set and golden brown. Serve warm with crème fraîche or ice cream.

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