Apple tart 'Maman Blanc'

Apple tart 'Maman Blanc'

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(6 ratings)

Prep: 35 mins Cook: 45 mins Plus chilling

More effort

Serves 6
An elegant autumn dessert that's easy to prepare as the pastry case does not need to be pre-baked

Nutrition and extra info

Nutrition: per serving

  • kcal514
  • fat31g
  • saturates18g
  • carbs56g
  • sugars24g
  • fibre2g
  • protein7g
  • salt0.08g


    For the pastry

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



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

    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



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

    • 100ml double cream
    • 1 medium egg



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

    • icing sugar, for dusting (optional)
    • crème fraîche, to serve


    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.

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    Comments, questions and tips

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    pollyannalaing's picture
    14th Feb, 2016
    An understated but delicious dessert. I used creme fraiche instead of cream as that was all I had. I also used Bramleys which behaved very well.
    1st Mar, 2014
    Maman knows best! Very good recipe. Few tweaks: No Calvados, Added a tablespoon of caster sugar to the pastry, Made double the custard with some vanilla. Make sure you sieve it too! Yummy :)
    13th Jan, 2013
    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!)
    24th Mar, 2012
    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? .
    13th Nov, 2011
    Beautiful dessert. Pastry is reminiscent of shortbread, lovely balance between apple and custard. Served with a spoonful of Greek yogurt.
    21st Oct, 2011
    This was absolutely brilliant, surprisingly easy and the pastry came out really well! Thinking on variations to try now!
    9th Oct, 2011
    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!
    9th Oct, 2011
    Could I use cooking apples in this recipe? Maybe adding more sugar. I have loads to use up!
    14th Sep, 2011
    Well, there was none left!!
    22nd May, 2011
    Absolutely lovely!


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