For the pastry, pulse together the flour,
butter and a pinch of sea salt in a food
processor until it reaches a sandy texture.
Add the egg, 1 tsp cold water and pulse
again briefly. If you over-mix the dough at
this stage it will lose its flakiness. Transfer
the dough onto a lightly floured work
surface and knead with the palms of your
hands for 30 secs, or until smooth and
well combined. With the palm of your
hand, flatten the dough slightly to 1cm
thickness, then sandwich it between 2
large sheets of cling film. Place on a
baking tray and chill for 30 mins.
Roll the chilled dough, still sandwiched
in cling film, to a 2mm thickness. Place
a 22cm/3-4cm deep loose-bottomed
cake tin on a baking tray. (Or use a
22cm/2-3cm deep tart ring and place on
a greaseproof-lined baking tray.) Remove
the top layer of cling film. Carefully pick
up the dough and place it into the tin with
the second layer of cling film facing up.
Lift and tuck the dough into the edges of
the tin and discard the cling film. By
tucking in the base you minimise the
shrinking of the dough during cooking.
Trim off any excess with a rolling pin.
Using your index finger and thumb, pinch
and press the dough until it is 2mm above
the tin all around the edge. Prick the
bottom of the tart with a fork. Chill in the
fridge for 20 mins.
Meanwhile, for the filling, heat the
butter, lemon juice and 15g of the caster
sugar in a small saucepan until the butter
has melted and the sugar has dissolved.
Remove from the heat and stir in the
Calvados. Set aside. Heat oven to
220C/200C fan/gas 7. Place a baking
sheet into the oven to pre-heat.
Arrange the apple segments in
concentric circles over the chilled base,
overlapping the apple slices as you go.
Brush the apples all over with the Calvados
mixture. Slide the tin or tart ring (on its
lining paper) onto the pre-heated baking
sheet and bake for 10 mins. Reduce the
oven to 200C/180C fan/gas 6, then
continue to cook for 15-20 mins more.
Meanwhile, whisk together the double
cream, egg and the remaining 50g caster
sugar until well combined. After the
15-20 mins baking – when the pastry
is pale golden brown and the apples have
started to caramelise – sprinkle the tart
with the 1 tbsp caster sugar, then pour the
custard mixture into the tart. Bake for a
further 10 mins until the filling has just set.
To serve, remove the tart from the oven
and set aside for 1 hr to cool slightly.
Carefully remove the tin or tart ring and
serve immediately with crème fraîche.