French apple custard tart

French apple custard tart

Recipe by


  • For the pastry
  • 85g unsalted butter, cubed, at room temperature

  • 50g sugar

  • 1 egg yolk

  • 140 flour

  • pinch of salt

  • For the filling
  • 2 eggs

  • 100g sugar

  • 4 Bramley apples

  • 1 tsp vanilla extract

  • pinch of salt

  • 250ml double cream

  • 2 tbsp calvados


  • Using a hand mixer, combine the butter and sugar until smooth. Mix in the egg yolk, then the flour with a pinch of salt. Do not overwork – adda splash of water and finish the dough by hand.
  • Roll out the dough with a rolling pin and place in a 23cm pastry case.
  • Preheat the oven to 180°C. Peel and core the apples, cut them into 7mm wedges and place them in concentric circles in the pastry shell.
  • To make the custard mixture, whisk the eggs with sugar, add the vanilla extract and salt. Whisk in the cream, then the calvados. Pour over the apples and bake the tart for 45 minutes.
  • Serve warm, sprinkled with icing sugar.