Caramel custard apple tart

Caramel custard apple tart

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(16 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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11th Sep, 2010
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!
12th Dec, 2009
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.
22nd Nov, 2009
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.
29th Sep, 2009
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.
14th Oct, 2008
was dissapointed...
27th Mar, 2008
A wonderful desert.
16th Feb, 2008


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