Apple and Custard Tarte

A lovely apple and custard tarte. This is a Raymond Blanc recipe.

Ingredients for 1

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Ingredients
2 3/4	apples	cooking apple (sour)	(400 grams)
65	grams	caster sugar
1	egg	egg	(50 grams)
1 1/8	tablespoon	butter	(15 grams)
100	mls	double cream
2	teaspoons	calvados	(10 mls)
2	teaspoons	lemon juice	(10 mls)

Salt content: 0% (by weight, not counting salt in other ingredients)

Please note that the ingredients are for the filling of the tarte only. For the tarte base, please check here.

Method

Preheat the oven to 220C/440F/Gas 7.
Use a tarte base like shown here.
Put the butter, lemon juice and 1/3 or the sugar into a small saucepan and heat until the sugar dissolves. Take off the hob and let cool down, then add the calvados.
Peel, core and slice the apples (approx. 30-35 slices per apple) and lay them into your tarte base. Brush with the glazing mixture and put into the oven for 10 minutes. Then turn down the temperature to 200 degrees Celsisus / 400 Fahrenheit / Gas Mark 6.
Now combine the egg, double cream and the rest of the sugar.
After a further 20 minutes in the oven, take out the tarte and pour the custard mixture over the apples.
Put into the oven for a further 10 to 15 minutes until the custard has set. Sprinkle with icing sugar for decoration.

Step-by-Step Instructions

	Pre-heat the oven to 220 degrees Celsius / 425 Fahrenheit / Gas Mark 7.
	Put the butter into a small saucepan and add the lemon juice.
	Add 1/4 of the sugar.
	Peel your apples.
	Quarter the apples...
	... and take out the cores.
	Cut each quarter apple into approx 8 slices.
	Lay the apples into your tarte base.
	Heat up the butter, lemon juice and sugar until the sugar has melted.
	Let it cool down, then add the calvados.
	Now brush the apples with the mixture. Make sure all the apples are properly covered.
	Put the tarte into the oven for 10 minutes.
	Then turn the heat down to 200 degrees Celsisus / 400 Fahrenheit / Gas Mark 6.
	Whilst the tarte is in the oven for a further 20 minutes, put the egg, double cream and remaining sugar into a mixing bowl ...
	... and whisk until the sugar has dissolved.
	After a total of 30 minutes in the oven (10 + 20 minutes), take the tarte out and sprinkle with a tablespoon of caster sugar.
	Then pour the custard mixture over the apples. Make sure the tarte is evenly covered.
	Now the tarte is ready to go into the oven for a further 10 to 15 minutes - just until the custard has set.
	And here it is! Sprinkle with a bit of icing sugar if you want to.