Description
A delicate and elegant apple tart featuring a buttery, flaky pastry base filled with caramelized apple segments glazed in Calvados, topped with a luscious creamy custard, and served with crème fraîche. This French-inspired dessert balances crisp tart apples with a sweet, smooth filling for an impressive yet approachable treat.
Ingredients
Scale
Pastry
- 250g plain flour
- 125g unsalted butter, diced, at room temperature
- 1 medium egg
- 1 tsp cold water
- Pinch of sea salt
Filling
- 15g unsalted butter
- 1½ tsp lemon juice
- 65g caster sugar (divided: 15g for caramelizing apples, 50g for custard, plus 1 tbsp for sprinkling)
- 1–1½ tsp Calvados
- 3–4 apples (Cox’s, Worcester, Russet or Braeburn), peeled, cored, each cut into 10 segments
- 100ml double cream
- 1 medium egg
To serve
- Icing sugar, for dusting (optional)
- Crème fraîche
Instructions
- Prepare the pastry dough: Pulse together the plain flour, diced butter, and a pinch of sea salt in a food processor until the mixture resembles sand. Add one medium egg and 1 tsp cold water, then pulse briefly to combine without over-mixing to maintain flakiness. Transfer dough to a floured surface and knead gently for 30 seconds until smooth. Flatten to about 1cm thickness, sandwich between two sheets of cling film, and chill on a baking tray for 30 minutes.
- Roll out and line tart tin: Roll the chilled dough, still between cling film, to a thin 2mm thickness. Place a 22cm loose-bottomed cake tin or tart ring on a baking tray. Remove the top cling film and carefully lift the dough into the tin with the remaining cling film still on top. Tuck the dough into edges to prevent shrinking, trim excess with a rolling pin, then pinch the edge to be 2mm above the tin rim. Prick the base with a fork, then chill in the fridge for 20 minutes.
- Prepare apple caramel glaze: In a small saucepan, heat 15g unsalted butter, lemon juice, and 15g caster sugar until the butter melts and sugar dissolves. Remove from heat and stir in Calvados. Set aside.
- Preheat oven and baking sheet: Heat the oven to 220°C (200°C fan)/gas 7 and place a baking sheet inside to preheat.
- Arrange apples and glaze: Arrange the apple segments in concentric circles over the chilled pastry base, overlapping slices evenly. Brush the apples thoroughly with the Calvados caramel mixture.
- Initial baking: Slide the tart (with the baking paper if using a tart ring) onto the preheated baking sheet and bake for 10 minutes at 220°C.
- Continue baking: Reduce the oven temperature to 200°C (180°C fan)/gas 6, then bake for an additional 15–20 minutes until the pastry is pale golden and apples begin to caramelize.
- Prepare custard topping: While the tart bakes, whisk together the double cream, remaining medium egg, and 50g caster sugar until smooth and combined.
- Add custard and finish baking: After initial baking, sprinkle the tart with 1 tbsp caster sugar, pour the custard mix evenly over the apples and pastry, and bake for another 10 minutes or until custard is just set.
- Cool and serve: Remove the tart from the oven and let it cool slightly for 1 hour before carefully removing the tin or ring. Optionally dust with icing sugar and serve immediately with a dollop of crème fraîche.
Notes
- Use apples that hold their shape well like Cox’s, Worcester, Russet, or Braeburn for the best texture.
- Ensure not to overwork the pastry dough to maintain its flakiness.
- Chilling the dough helps prevent shrinkage during baking.
- Calvados adds a subtle, fruity apple brandy flavor but can be omitted or replaced with apple juice for a non-alcoholic version.
- The tart is best served slightly warm or at room temperature with crème fraîche.
- Optional dusting with icing sugar adds a pretty finishing touch.
- Use a loose-bottomed tin or tart ring for easy removal without damage.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: apple tart, French dessert, Calvados, pastry tart, caramelized apples, custard tart, bake dessert
