Apple and Custard Tarte

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

5 star rating based on 19 reviews

Ingredients for 1

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2 3/4 applescooking apple (sour) (400 grams)
65 gramscaster sugar
1 eggegg (50 grams)
1 1/8 tablespoonbutter (15 grams)
100 mlsdouble cream
2 teaspoonslemon juice (10 mls)
2 teaspoonscalvados (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.


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

Recipe PhotoPre-heat the oven to 220 degrees Celsius / 425 Fahrenheit / Gas Mark 7.
Recipe PhotoPut the butter into a small saucepan and add the lemon juice.
Recipe PhotoAdd 1/4 of the sugar.
Recipe PhotoPeel your apples.
Recipe PhotoQuarter the apples...
Recipe Photo... and take out the cores.
Recipe PhotoCut each quarter apple into approx 8 slices.
Recipe PhotoLay the apples into your tarte base.
Recipe PhotoHeat up the butter, lemon juice and sugar until the sugar has melted.
Recipe PhotoLet it cool down, then add the calvados.
Recipe PhotoNow brush the apples with the mixture. Make sure all the apples are properly covered.
Recipe PhotoPut the tarte into the oven for 10 minutes.
Recipe PhotoThen turn the heat down to 200 degrees Celsisus / 400 Fahrenheit / Gas Mark 6.
Recipe PhotoWhilst the tarte is in the oven for a further 20 minutes, put the egg, double cream and remaining sugar into a mixing bowl ...
Recipe Photo... and whisk until the sugar has dissolved.
Recipe PhotoAfter a total of 30 minutes in the oven (10 + 20 minutes), take the tarte out and sprinkle with a tablespoon of caster sugar.
Recipe PhotoThen pour the custard mixture over the apples. Make sure the tarte is evenly covered.
Recipe PhotoNow the tarte is ready to go into the oven for a further 10 to 15 minutes - just until the custard has set.
Recipe PhotoAnd here it is! Sprinkle with a bit of icing sugar if you want to.

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3gorgeous, gorgeous party! your datgeuhr is one lucky lady! we threw a parisian fete for my little sister this year and the girlies just loved it. we did an eiffel tower photo shoot and the girls helped to make crepes, a la julia! i especially love the screen printed hankies. perfection.
8Granny Smith apple will take quite awhile to get done so I would rmoeemcnd cooking them before hand. Wash, peel and slice thinly. Place in water with lemon juice or vinegar or lemonade drink mix. Heck, I've used lemon lime soda in a pinch. What you need is the acid to keep the apples from turning brown while you peel and slice the rest Then drain well, toss in a large bowl with sugar/brown sugar, a pinch of salt, your spices of choice and a few tablespoons of flour. Pop into a large saute pan with a bit of butter. This is a to taste thing, some people like them very sweet, some people like the bite of the Granny Smith apples so they don't put in as much sugar. Granny Smith's won't get real soft and turn to applesauce but they will get softer. You're looking for that fork tender thing .Taste and adjust seasonings and sugar to your liking.
10Looks yummyyyy will have to try this. Hope it will work with soy & apple cider vinegar as an egg replacer. Not the same as the real thing but that's life
10thank you so much i will this one when i go home after work thanks
10Please Go To Master chef PPPPPPPPPPPleeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeese
10Good for tart
10can't wait to try this one out - love all the pics, they really help
10m m mm m m m m m m m m m mmmmmmmmmm
10mmmmmmmmmmmmm I love the sound of it!
10really good it helps to have the pictures to show you what it should look like :D
10nice yummyyy