- 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
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.