Apples in a calvados custard in a crisp, buttery tart – the perfect autumn pudding. You can leave our the booze of course – but it does add a lovely flavour.
INGREDIENTS
For the pate brisee (a simple tart dough – for quiches, pies and tarts)
240g plain flour
120g butter, cold and cubed
A pinch of salt
80-120ml cold water
For the filling
4 medium apples,
2 large eggs
100g caster sugar,
3/4 teaspoon vanilla extract
pinch of salt
250ml double cream (at least 30% fat)
2 1/2 tablespoons calvados
2 tablespoons demerara sugar, for finishing the tart
You will also need a 20cm round cake tin or tart dish
METHOD
Toss the cold butter with the flour and then begin to rub the butter into the flour, squashing it between your fingers and thumbs to break it into smaller pieces. You’re aiming for course breadcrumbs, or pea-sized pieces of butter.
Start to add the water a tablespoon at time, tossing the flour around with a knife to bring in the water.
When it starts to form large clumps you can try squeezing it together with your hands to bring it into a dough. If it feels a little dry add tiny amounts of water until it comes together into a ball.
Wrap in cling film and chill for at least 30 minutes before rolling out and lining your tart pan. Chill the tart shell again for 30 minutes before baking.
Pre heat the oven to 180c/350f
Core and thinly slice the apples, I leave the skin on, but you can peel them if you like. Place the slices in the unbaked tart shell.
In a bowl, whisk together the eggs and sugar, along with the vanilla extract and salt. Whisk in the cream and calvados.
Pour the filling over the apples. Sprinkle the top with 2 tablespoons of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes. Remove from oven and let cool on a wire rack. Serve at room temperature.
