Apple and Custard Tarte

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

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Ingredients for 1

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Ingredients
2 3/4 applescooking apple (sour)
5 tablespoonscaster sugar
1 eggegg
1 1/8 tablespoonbutter
3 1/2 fl. ozsdouble cream
2 teaspoonslemon juice
2 teaspoonscalvados
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

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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