Apple & Calvados Cream Tart

Name: Apple & Calvados Cream Tart
Yield: Makes one 25 cm tart, 8-10 servings
Cuisine: French
Ingredients: icing sugar for finishing; 1½ tablespoons Calvados; 3 tablespoons demerara or light brown sugar; 3 tart apples such as Granny Smith, about 680 g, peeled, halved, cored and cut into 1.25cm dice; ¼ teaspoon ground cinnamon; 3 tablespoons demerara or light brown sugar; 2 tablespoons unbleached plain flour; 50 g caster sugar; 120 ml double cream; 2 medium eggs; 30 g unsalted butter; 3 tart apples such as Granny Smith, about 680 g, peeled, halved, cored and cut into 1.25cm dice; One 25 cm tart crust made from Sweet Pastry Dough; One 25 cm tart crust made from Sweet Pastry Dough

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Apples and custard cream make a rich and satisfying tart filling, especially when flavoured with Calvados, French apple brandy.

Ingredients

One 25 cm tart crust made from Sweet Pastry Dough

Europe
France
Pastry
Dessert
Mediterranean
Pie
Vegetarian

Method

For the apple filling, melt the butter in a wide sauté pan over a medium heat and add the diced apples. Sprinkle with the demerara sugar and cinnamon and toss. Reduce the heat to low and cook the apples until they exude water; raise the heat to high and, stirring frequently, let the excess juices reduce. Test the apples for doneness: if they still seem hard, turn the hea