Caramel Custard Apple Tart
This autumnal British tart showcases apples in a sweet caramel, nestled within a crisp pastry case. A silky custard is poured over the fruit and baked until just set, creating a luxurious dessert with contrasting textures. It's an ideal treat for an afternoon tea gathering or a comforting end to a meal. The recipe serves eight people.
Ingredients
- 375g block dessert pastry (we used Saxby's)
- 140g golden caster sugar
- 8 eating apples peeled, cored and cut into wedges
- splash apple brandy (optional)
- 248ml carton double cream
- 4 egg yolks, beaten
Method
- Preheat the oven to 220C/fan 200C/gas 6. On a floured surface, roll the pastry to a thickness just over a £1 coin. Line a 23cm deep tart tin with the pastry, leaving an overhang. Fill with greaseproof paper and baking beans, then bake for 15 minutes until the edges are golden. Take out the beans and bake for another 5 minutes until the base is golden brown. Cool the tart case, then lower the oven temperature to 160C/fan 14C/gas 3.
- While the pastry bakes, place 140g golden caster sugar in a large frying pan. Heat until the sugar melts, bubbles and turns to caramel. Gently add the apple wedges, tossing to coat them. Add a splash of apple brandy if you like, then cook the apples for 2-3 mins until they begin to soften and the caramel mixes with their juices.
- Switch off the heat and transfer the apples to a bowl. Pour the double cream into the pan. Holding a sieve over the pan, strain any juices from the apples into the cream. Slowly whisk this caramel sauce into the 4 beaten egg yolks. Place the apples in the tart base, pour the custard mixture over them, and bake for 40 mins until the custard is set. Allow the tart to cool, then trim the overhanging pastry with a knife to neaten the edges.
Nutrition (per serving)
Calories556 kcal
Fat37 g
Saturates17 g
Carbs54 g
Sugars36 g
Fibre3 g
Protein5 g
Sodium112 mg
Recipe details
Skill levelMore effort
CategoryDessert
Cuisinebritish
