Ingredients
Equipment
Method
Short crust base
- Cube the butter ensure it is out of the fridge to be room temperature but not soft or melted
- Add to the stand mixer with a flat paddle and mix through the castor sugar
- Add in the egg and half mix through
- Add in the plain flour and salt and form a ball
- Block out cover and refrigerate for 30 mins
- Dust the bench and roll out
Preparing the Base
- Prepare a 22cm deep fluted tart tin with oil
- Line the tin and dock the bottom with a fork
- Rest in the fridge for 30 mins
Oven
- Set the oven to 175C
- Bake the tart until it has just set and coloured
Custard
- Mix the eggs, cream, sugar and cornstarch with a hand whisk until smooth
Topping
- Peel core and segment the apples into a bowl
- Add half the sugar and the juice of the lemon, mix and set a side
- Melt the butter in a heavy pan and add the remaining sugar.
- Once it starts to brown add the apples without the liquid and sauté for around 8 mins until a light golden colour
- Remove apples and set aside
Caramelising
- Add the brandy to a pan on the stove and once it is hot set it alight and add to the custard mix and stir through
- Continue caramelising the butter and sugar until it reaches a caramel
Put the tart together
- Add the caramel from the pan to the base of the tart
- Arrange the apples around the base of the tart towards the middle
- Fill the base with the custard filling and bake until golden and set
Icing Sugar
- Cool and dust with icing sugar
Video
Notes
Egg – Note 1
Use approximately 70 g egg without shell for the pastry. Weighing the egg gives a more consistent dough than relying on egg size alone. Butter – Note 2
Cube the butter and allow it to soften slightly before mixing. It should be pliable but still cool and firm — not melted or greasy. Apples – Note 3
Use firm cooking apples that hold their shape. Granny Smith works particularly well for acidity and structure, while Pink Lady adds sweetness and aroma. For the best balance, use a mixture of both. Double Cream – Note 4
Use full-fat double cream for the custard. Its higher fat content gives the filling a richer flavour and smoother texture while helping keep the baked custard tender. Eggs for Custard – Note 5
Use 2 whole eggs plus 1 egg yolk, approximately 127 g in total without shells. Weighing the eggs helps maintain the correct balance between cream, egg protein and starch so the custard sets smoothly.
Use approximately 70 g egg without shell for the pastry. Weighing the egg gives a more consistent dough than relying on egg size alone. Butter – Note 2
Cube the butter and allow it to soften slightly before mixing. It should be pliable but still cool and firm — not melted or greasy. Apples – Note 3
Use firm cooking apples that hold their shape. Granny Smith works particularly well for acidity and structure, while Pink Lady adds sweetness and aroma. For the best balance, use a mixture of both. Double Cream – Note 4
Use full-fat double cream for the custard. Its higher fat content gives the filling a richer flavour and smoother texture while helping keep the baked custard tender. Eggs for Custard – Note 5
Use 2 whole eggs plus 1 egg yolk, approximately 127 g in total without shells. Weighing the eggs helps maintain the correct balance between cream, egg protein and starch so the custard sets smoothly.
