Name: Caramel custard apple tart
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8
Cuisine: British
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

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Caramel custard apple tart

Caramel custard apple tart

Good Food team

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Serves 8

More effort

Prep: 25 mins

Cook: 1 hr and 10 mins

A star rating of 3.4 out of 5.20 ratingsRate

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Apples take centre-stage in this autumnal tart, while the custard adds a rich, creamy texture

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal556
fat37g
saturates17g
carbs54g
sugars36g
fibre3g
protein5g
salt0.28g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
step 2

Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
step 3

Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.

Recipe from Good Food magazine, October 2006

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A star rating of 3.4 out of 5.20 ratings

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