Caramel custard apple tart

Caramel custard apple tart

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(17 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 apples, 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, questions and tips

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Cassie Wigoder
16th Mar, 2019
This turned out great! Make sure to cut your apples an even size so they can fit well. If your making your own pastry, I first blind baked it for 15 minutes at 180°C and then normally for 10 and that was fine. I had a few troubles with the caramel, (first try I burnt it and when baking, it slightly spilt over the side) but I followed the keep the caramel on low temperature tip and that worked. Overall, a good recipe
Peter Conroy's picture
Peter Conroy
10th Nov, 2018
Caramelised sugar is not the easiest thing for the novice cook to handle. The key to success with this recipe is to use a nice firm eating apple. I used Pink Lady. When you add the apple to the caramel keep the heat low so as not to burn the caramel and be patient. The apples will soon start to cook and the juice from the apples will blend with the caramel. I cooked the apples gently for 15 minutes. They were still slightly firm but I had a good quantity of liquid (caramel, brandy and apple juice) to add to the custard. I cooked the custard in a saucepan until it just began to thicken then poured over the apples and baked for 35 minutes.
18th Feb, 2017
Spent hours and most of a bag of sugar on this one. Badly written recipe. Probably ok if you are a very experienced cook and have done the caramel custard before. Partial success once I realised my solid caramel will melt when cooking apples. Custard looked very watery after cooking covered it and put it back in oven and it came out ok. Think it could be delicious if more info given in recipe.
7th Nov, 2015
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.
21st Sep, 2014
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.
11th Nov, 2013
25 min?!! It took more like 45. I should have cut the apples smaller too. Wedges were too much
10th Nov, 2013
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
17th Jun, 2012
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.
18th Sep, 2011
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 :(
14th Nov, 2010
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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