Caramel custard apple tart

Caramel custard apple tart

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(12 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

More effort

Serves 8
Apples take centre-stage in this autumnal tart, while the custard adds a rich, creamy texture

Nutrition and extra info


  • kcal556
  • fat37g
  • saturates17g
  • carbs54g
  • sugars36g
  • fibre3g
  • protein5g
  • salt0.28g
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  • 375g block dessert pastry (we used Saxby's)
  • 140g golden caster sugar
  • 8 eating apple, peeled, cored and cut into wedges



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • splash apple brandy (optional)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 248ml carton double cream
  • 4 egg yolks, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (14)

carlybraddock's picture

I think the other commenters perhaps didn't cook the apples long enough which is why they got hard lumps- yes the caramel does sieze up a little when you add the cold apples to the hot pan, but if you continue to cook it melts back down and dissolves. Delicious flavour to this tart, my one problem was that the pastry burnt around the edges on the blind bake, I think a slightly lower temperature would be better.

Dazb4t's picture

Terrible recipe.
Had an awful time making this and spoilt todays desert the caramel making the sugar went thick and gloopy and clumpy immediatly even when pan not on a high heat. Baked in the oven the custard did not set at all was like water, never again.

LPR's picture

25 min?!! It took more like 45. I should have cut the apples smaller too. Wedges were too much

Peony's picture

Have to agree about the caramel being tricky and probably not worth the anxiety! However, the custard set beautifully and it was yet another different way to use the glut of eating apples we have been blessed with this year (not to mention a useful way to use up four left over egg yolks from a meringue I made earlier in the week), so all in all worth making

jweg1210's picture

Oh, the caramel was a DISASTER. Just hard lumps of toffee. So I returned to my usual caramel apples method and it was fine. A nice version of an apple pie, and the way the custard set was good. I used ready rolled sweet pastry.

nhogarth's picture

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 :(

lalybaba's picture

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

eviegr's picture

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!

janecancook's picture

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.

chrissywoodlands's picture

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.

soooooooooooo's picture

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.

jmistovski's picture

was dissapointed...

louisehowe's picture

A wonderful desert.

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