Calvados apple tart

Calvados apple tart
  • For the pastry
  • 225g plain flour
  • 110g butter, cut into chunks
  • 80g sugar
  • 1 large egg, beaten
  • For the filling
  • 4 dessert apples (about 700g)
  • 2 large eggs
  • 100g golden granulated sugar,
  • plus 2 tbsp
  • ¾ tsp vanilla extract
  • pinch salt
  • 250ml double cream
  • 2½ tbsp calvados
  1. Make the pastry: Put flour in a large bowl, add butter and rub in until the mixture resembles fine breadcrumbs.
  2. Stir in sugar, add beaten egg and mix to a soft dough (add a little milk if too dry).
  3. Wrap in clingfilm and refrigerate for at least 1 hour.
  4. Grease a 23cm loose-bottomed cake tin. Remove pastry from fridge, roll out on a lightly floured surface and line the tin.
  5. Preheat oven to 180C/Gas 4.
  6. Peel and core apples, slice thinly and arrange over the pastry.
  7. In a bowl, whisk together eggs and sugar, add vanilla extract and salt, whisk in cream and calvados until smooth.
  8. Pour mixture over the apples and sprinkle over 2 tbsp sugar.
  9. Place in the oven and bake for 45-50mins until golden brown.
  10. Serve warm with vanilla ice cream.


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