Cointreau Custard: Apple Tart with Calvados Custard

Preparation info

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Follow the directions in the main recipe, substituting apples for the pears and preparing the custard with Calvados instead of Cointreau. Slice the apple halves crosswise and cut all the way through. (Do not leave the slices attached at one end.) Fan the apple slices and arrange them in concentric circles within the shells, starting at the outside edge.