Caramel custard apple tart

Caramel custard apple tart

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 10 mins

Method

  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.
  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.
  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.

556 kcalories, protein 5g, carbohydrate 54g, fat 37 g, saturated fat 17g, fibre 3g, sugar 36g, salt 0.28 g

Recipe from Good Food magazine, October 2006.

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Latest comments and suggestions

  • Binder photo piglips

    16 February 2008

    piglips rated and commented on this recipe

    3 stars

    delicious

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  • Binder photo Louise Howe

    27 March 2008

    Louise Howe rated and commented on this recipe

    5 stars

    A wonderful desert.

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  • Binder photo Food Glorious Food

    14 October 2008

    Food Glorious Food rated and commented on this recipe

    2 stars

    was dissapointed...

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  • Binder photo Joanne

    24 July 2009

    Joanne rated this recipe

    5 stars

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  • Binder photo SUSIE

    29 September 2009

    SUSIE commented on this recipe

    Absolutely delicious! I cheated and bought a pastry case so it didn't take long at all to prepare. I did have a problem with making the caramel as some sugar turned to toffee. Maybe I would turn the heat down to avoid this happening again. I didn't have apple brandy so I used a splash of french liquer and it was gorgeous. Think I may try normal brandy or Amaretto next time.

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  • Binder photo SUSIE

    29 September 2009

    SUSIE rated this recipe

    5 stars

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  • Binder photo Christine

    22 November 2009

    Christine rated and commented on this recipe

    5 stars

    Lovely - all my dinner guests enjoyed this and my husband had thirds so it was a definate hit, I would agree with one review that you would have to be careful not to burn the sugar when caramalising, just keep watchful. I didnt have any brandy so made it without and it was fine.

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  • Binder photo jane

    12 December 2009

    jane rated and commented on this recipe

    5 stars

    The kids say 'Yummy!'. I agree that it's a bit of a learning curve to find your way around the whole caramel aspect, but the result is very patisserie.

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  • Binder photo evie.g

    11 September 2010

    evie.g rated and commented on this recipe

    5 stars

    It is lovely! I put some Calvados as didn't have any apple brandy and it was delicious. It was quick and easy to make althought my carmelised sugar looked more like toffee at first! still highly reccommend it!

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  • Binder photo lalybaba

    14 November 2010

    lalybaba rated and commented on this recipe

    1 stars

    Was dissapointed... found it a fiddle to make for a not that spectacular result. Admitedly it does have a lovely caramel flavour but I don't think I'll be making again

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  • Binder photo nhogarth

    18 September 2011

    nhogarth rated and commented on this recipe

    2 stars

    I didnt have much luck wih this. Tried and failed at the caramel twice then decided to leave it out. A lot of faff for what is now essentially an apple pie. Cant taste the custard at all :(

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 10 mins

Completely moreish

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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556 kcalories, protein 5g, carbohydrate 54g, fat 37 g, saturated fat 17g, fibre 3g, sugar 36g, salt 0.28 g

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