Ingredients

250g plain flour

125g unsalted butter, diced, at room temperature

1 medium egg

15g unsalted butter

1½ tsp lemon juice

65g caster sugar, plus 1 tbsp extra

1–1½ tsp Calvados

3–4 Cox’s, Worcester, Russet or Braeburn apples, peeled, cored, each cut into 10 segments

100ml double cream

1 medium egg

Icing sugar, for dusting (optional)

Crème fraîche, to serve

Instructions

Step 1: For the pastry, pulse the flour, butter, and a pinch of sea salt in a food processor until the mixture looks sandy. Add the egg and 1 tsp cold water, pulsing briefly to combine. Avoid over-mixing to keep the pastry flaky.

Step 2: Transfer the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Flatten to about 1cm thick, sandwich between two sheets of cling film, and chill for 30 minutes on a baking tray.

Step 3: Roll the chilled dough (still in cling film) out to 2mm thickness. Place a 22cm loose-bottomed tart tin or tart ring on a baking tray. Remove the top cling film and carefully lift the dough into the tin with the second sheet still on top. Tuck the dough into the edges and discard the cling film. Trim excess dough and shape the edges to be about 2mm above the tin. Prick the base with a fork and chill for 20 minutes.

Step 4: Prepare the filling by gently heating the butter, lemon juice, and 15g caster sugar in a small pan until melted and sugar dissolved. Remove from heat, stir in the Calvados, and set aside. Preheat the oven to 220°C (200°C fan/gas 7) and place a baking sheet inside to heat.

Step 5: Arrange the apple segments in overlapping concentric circles over the chilled pastry base. Brush the apples evenly with the Calvados mixture. Slide the tart onto the preheated baking sheet and bake for 10 minutes.

Step 6: Reduce the oven to 200°C (180°C fan/gas 6) and bake for another 15–20 minutes until the pastry is pale golden and the apples begin to caramelize.

Step 7: Whisk together the double cream, remaining egg, and 50g caster sugar until smooth. After the initial baking, sprinkle the tart with 1 tbsp caster sugar, pour over the cream mixture, and bake for an additional 10 minutes until the filling is just set.

Step 8: Remove from the oven and let the tart cool for 1 hour before carefully removing the tin or tart ring. Serve slightly warm with a dusting of icing sugar and a spoonful of crème fraîche.

Tips & Variations

Use firm apples like Cox’s or Braeburn for better structure and sweetness after baking.

To intensify flavor, soak the apple slices briefly in Calvados before arranging them on the pastry.

Swap Calvados with apple brandy or a splash of vanilla extract if preferred.

For a gluten-free option, use a gluten-free plain flour blend for the pastry.

FAQs

Can I prepare the tart in advance?

You can prepare the pastry and slice the apples ahead of time, but it’s best to assemble and bake the tart on the day you plan to serve it for optimal freshness and texture.

What if I don’t have Calvados?

If Calvados is unavailable, apple brandy or a mild apple-flavored liqueur makes a good substitute. Alternatively, you can omit the alcohol altogether and add a teaspoon of vanilla extract for extra flavor.