Apple tart 'Maman Blanc'

Apple tart 'Maman Blanc'

An elegant autumn dessert that's easy to prepare as the pastry case does not need to be pre-baked

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 45 mins

plus chilling

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Per serving

514 kcalories, protein 7g, carbohydrate 56g, fat 31 g, saturated fat 18g, fibre 2g, sugar 24g, salt 0.08 g

Recipe from Good Food magazine, October 2010.

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Latest comments and suggestions

  • Binder photo Mags

    23 September 2010

    Mags commented on this recipe

    Does anyone think that the cream can be replaced with creme fraiche as I can't take cream?

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  • Binder photo Kay

    23 September 2010

    Kay commented on this recipe

    I have an egg allergy. Is it possible to make a similar filling without eggs?

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  • Binder photo carol

    25 September 2010

    carol commented on this recipe

    Kay, as a suggestion, how about cornflour and carefully cooking the filling in a saucepan first?

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  • Binder photo Nikki Downs

    22 May 2011

    Nikki Downs rated and commented on this recipe

    5 stars

    Absolutely lovely!

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  • Binder photo brazenh

    14 September 2011

    brazenh commented on this recipe

    Well, there was none left!!

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  • Binder photo Stephanie

    09 October 2011

    Stephanie commented on this recipe

    Could I use cooking apples in this recipe? Maybe adding more sugar. I have loads to use up!

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  • Binder photo Ann Clark

    09 October 2011

    Ann Clark commented on this recipe

    To Stephanie-- I think it would improve the tart to make it with cooking apples- or at least half and half. cooking apples tend to cook to a softer texture than for example Coxs, so if you have half and half you would still have some texture left. When I make this at home I also add a handful of golden raisins and less sugar. Good luck!

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  • Binder photo craigdakkan

    21 October 2011

    craigdakkan rated and commented on this recipe

    5 stars

    This was absolutely brilliant, surprisingly easy and the pastry came out really well! Thinking on variations to try now!

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  • Binder photo Clare

    13 November 2011

    Clare rated and commented on this recipe

    5 stars

    Beautiful dessert. Pastry is reminiscent of shortbread, lovely balance between apple and custard. Served with a spoonful of Greek yogurt.

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  • Binder photo sj26ben

    24 March 2012

    sj26ben commented on this recipe

    Can this be chilled and served later? I want to make and take to relatives for dinner so won't be eating an hour after preparing? .

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  • Binder photo Erin

    13 January 2013

    Erin rated and commented on this recipe

    5 stars

    These sorts of desserts usually scare me slightly, but made this last night for a dinner party and it came out perfectly. We all thought that using eating apples with their firmer texture made it even more special. Served it with creme fraiche or vanilla ice-cream (although my hubby wanted both!)

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 45 mins

plus chilling

Ingredients

FOR THE PASTRY

  • 250g plain flour
  • 125g unsalted butter , diced, at room temperature
  • 1 medium egg

FOR THE FILLING

  • 15g unsalted butter
  • 1½ tsp lemon juice
  • 65g caster sugar , plus 1 tbsp
  • 1-1½ tsp Calvados
  • 3-4 Cox's, Worcester, Russet or Braeburn apples , peeled, cored, each cut into 10 segments
  • 100ml double cream
  • 1 medium egg
  • icing sugar , for dusting (optional)
  • crème fraîche , to serve
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Per serving

514 kcalories, protein 7g, carbohydrate 56g, fat 31 g, saturated fat 18g, fibre 2g, sugar 24g, salt 0.08 g

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