Normandy Apple Custard Tart with Calvados

What you need

• 200 g (1 2/3 cups) all-purpose flour
• 100 g (7 tbsp) cold butter, cubed, for the pastry
• 1 pinch salt
• 20 g (1 1/2 tbsp) butter, for the apples
• 800 g (1 3/4 lb) firm apples, such as Reinette, Braeburn or Granny Smith
• 80 g (1/3 cup) sugar, 25 g for the apples, the rest for the custard
• 3 tbsp calvados
• 3 eggs, large
• 200 ml (3/4 cup) heavy cream
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Rub the cold butter cubes into the flour and salt with your fingertips until the mix looks like coarse crumbs.

2. 2

   Sprinkle in 3-4 tbsp of cold water, a spoonful at a time, until the dough just holds together. Flatten into a disc, wrap and chill 30 min.

3. 3

   Heat the oven to 190 °C (375 °F). Roll the dough out to about 3 mm (1/8 in) thick and line a 24 cm (9 1/2 in) tart tin. Prick the base with a fork.

4. 4

   Line the dough with baking paper, fill with baking weights and bake for 15 min. Remove the paper and weights and bake 5 min more, until pale golden. Lower the oven to 180 °C (350 °F).

5. 5

   While the shell bakes, peel and core the apples and cut each into 8 wedges.

6. 6

   Melt the 20 g of butter in a large frying pan over medium-high heat. Add the apples, sprinkle with 25 g (2 tbsp) of the sugar and cook, turning often, until golden at the edges and just tender, 8-10 min.

7. 7

   Pour in 2 tbsp of the calvados and let it bubble for 1 min, until the liquid has evaporated. Take off the heat and cool 10 min.

8. 8

   Whisk the eggs with the remaining sugar, then whisk in the cream, vanilla and the last tbsp of calvados.

9. 9

   Spread the apples evenly in the baked shell and pour the custard around them.

10. 10

    Bake for 30-35 min, until the custard is set with a slight wobble in the centre and the top is golden.

11. 11

    Cool the tart at least 30 min before slicing. Serve warm or at room temperature.

Imported from pomme-ariane.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.