Apple Tart ‘Maman Blanc’ Recipe
Introduction
This classic Apple Tart ‘Maman Blanc’ is a beautifully delicate dessert featuring a crisp pastry base, tender baked apples, and a creamy custard finish. Its balance of caramelised fruit and buttery crust makes it the perfect treat for any occasion.
Ingredients
- 250g plain flour
- 125g unsalted butter, diced, at room temperature
- 1 medium egg
- 15g unsalted butter
- 1½ tsp lemon juice
- 65g caster sugar, plus 1 tbsp
- 1-1½ tsp Calvados
- 3-4 Cox’s, Worcester, Russet or Braeburn apples, peeled, cored, each cut into 10 segments
- 100ml double cream
- 1 medium egg
- Icing sugar, for dusting (optional)
- Crème fraîche, to serve
Instructions
- Step 1: For the pastry, pulse the flour, butter, and a pinch of sea salt in a food processor until the mixture reaches a sandy texture. Add the egg and 1 tsp cold water, then pulse briefly. Avoid over-mixing to keep the pastry flaky. Transfer the dough to a lightly floured surface and knead gently for 30 seconds until smooth. Flatten to 1cm thickness, sandwich between cling film, and chill for 30 minutes.
- Step 2: Roll the chilled dough between the cling film to 2mm thickness. Place a 22cm loose-bottomed tin or tart ring on a baking tray. Remove the top cling film and carefully line the tin with the dough, using the remaining cling film to help lift it. Tuck the dough into the edges and trim excess by rolling over the tin. Pinch the edges to form a 2mm-high border above the tin. Prick the base with a fork and chill for 20 minutes.
- Step 3: For the filling, gently heat the butter, lemon juice, and 15g caster sugar in a small pan until melted and the sugar dissolves. Remove from heat and stir in the Calvados. Set aside. Preheat the oven to 220°C (200°C fan/gas 7) and place a baking sheet inside to heat.
- Step 4: Arrange the apple segments in overlapping concentric circles on the chilled pastry base. Brush the apples with the Calvados mixture. Slide the tart on its baking tray onto the preheated sheet and bake for 10 minutes. Reduce the temperature to 200°C (180°C fan/gas 6) and bake for an additional 15–20 minutes until the pastry is pale golden and apples start to caramelise.
- Step 5: Whisk together the double cream, remaining egg, and 50g caster sugar until smooth. After the apples have caramelised, sprinkle the tart with 1 tbsp caster sugar, then gently pour the custard mixture over the apples. Return to the oven and bake for another 10 minutes until the filling is just set.
- Step 6: Remove the tart from the oven and let cool for 1 hour. Carefully remove from the tin or tart ring. Dust with icing sugar if desired, and serve immediately with crème fraîche.
Tips & Variations
- Use firm apples like Cox’s or Braeburn to hold their shape during baking.
- If you don’t have Calvados, apple brandy or hard apple cider makes a good substitute.
- For a more rustic look, try arranging apple slices in a less uniform pattern.
- Chill the dough thoroughly to prevent shrinking when baking.
- Serve with a dollop of crème fraîche or vanilla ice cream for extra richness.
Storage
Store any leftover tart covered in the refrigerator for up to 2 days. Reheat gently in a low oven before serving to keep the pastry crisp. The tart is best enjoyed the same day but can be served cold if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pastry in advance?
Yes, you can prepare the pastry dough up to two days ahead. Keep it tightly wrapped in the fridge until ready to use.
What if I don’t have a loose-bottomed tin or tart ring?
You can line a regular tart or cake pan with parchment paper for easy removal, or serve the tart directly from the baking tray for a more rustic presentation.
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Apple Tart ‘Maman Blanc’ Recipe
- Total Time: 1 hr 30 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Apple Tart ‘Maman Blanc’ is a classic French-inspired dessert featuring a crisp buttery shortcrust pastry base filled with thinly sliced apples arranged in concentric circles, glazed with a Calvados-butter mixture, and topped with a light cream and egg custard. The tart is baked until golden and caramelized, then served with cooling crème fraîche for a perfect balance of sweet and tart flavors.
Ingredients
Scale
Pastry
- 250g plain flour
- 125g unsalted butter, diced, at room temperature
- 1 medium egg
- Pinch of sea salt
- 1 tsp cold water
Filling
- 15g unsalted butter
- 1½ tsp lemon juice
- 65g caster sugar (plus 1 tbsp extra for topping)
- 1–1½ tsp Calvados
- 3–4 Cox’s, Worcester, Russet, or Braeburn apples, peeled, cored, and each cut into 10 segments
Custard Topping
- 100ml double cream
- 1 medium egg
- 50g caster sugar (from total 65g)
To Serve
- Icing sugar for dusting (optional)
- Crème fraîche
Instructions
- Make the Pastry: Pulse together the plain flour, diced unsalted butter, and a pinch of sea salt in a food processor until the mixture resembles coarse breadcrumbs. Add 1 medium egg and 1 tsp cold water, then pulse briefly to combine, being careful not to overmix to maintain flakiness. Transfer the dough onto a lightly floured surface and knead gently with your palms for about 30 seconds until smooth.
- Chill the Dough: Flatten the dough to about 1 cm thickness, sandwich it between two large sheets of cling film, place on a baking tray, and refrigerate for 30 minutes to firm up.
- Roll and Prepare Base: Roll the chilled dough, still in cling film, out to 2 mm thickness. Place a 22 cm loose-bottomed cake tin or tart ring onto a baking tray lined with greaseproof paper. Remove the top cling film, carefully lift and place the dough into the tin with the second cling film layer facing up, tuck the dough into the tin edges, and discard the cling film. Trim excess dough with a rolling pin, then pinch the dough edges so they stand 2 mm above the tin rim. Prick the base all over with a fork and chill for 20 minutes.
- Prepare the Apple Glaze: In a small saucepan, gently heat 15 g butter, lemon juice, and 15 g caster sugar until the butter melts and sugar dissolves. Remove from heat and stir in Calvados. Set aside to cool slightly.
- Preheat Oven and Arrange Apples: Heat oven to 220°C (200°C fan/gas 7) and place a baking sheet inside to preheat. Arrange apple segments in overlapping concentric circles over the chilled pastry base. Brush the apple slices all over with the Calvados glaze mixture.
- Bake Initial Tart: Transfer the tart on its lining paper onto the preheated baking sheet. Bake for 10 minutes at 220°C, then reduce temperature to 200°C (180°C fan/gas 6) and bake for an additional 15–20 minutes until pastry is pale golden and apples begin to caramelize.
- Make Custard Mixture: Whisk together double cream, 1 medium egg, and the remaining 50 g caster sugar until smooth and combined.
- Add Custard and Final Bake: After the initial baking, sprinkle the tart evenly with 1 tbsp caster sugar, then carefully pour the custard mixture over the apples. Return the tart to the oven and bake for a further 10 minutes or until the custard just sets.
- Cool and Serve: Remove the tart from the oven and allow it to cool for 1 hour at room temperature. Remove the cake tin or tart ring gently. Optionally dust with icing sugar and serve immediately accompanied with crème fraîche.
Notes
- Use firm apples such as Cox’s Orange Pippin, Worcester, Russet, or Braeburn to ensure they hold their shape during baking.
- Do not overmix the pastry dough after adding the egg to maintain a flaky texture.
- If Calvados is unavailable, apple brandy or a mild apple liqueur can be substituted.
- Cooling the tart before serving helps the custard set fully and makes slicing easier.
- Crème fraîche adds a lovely tangy contrast to the sweet tart but can be omitted or replaced with whipped cream if preferred.
- Brush all apple slices thoroughly to ensure even caramelization and flavor.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: apple tart, French dessert, Calvados, shortcrust pastry, baked custard, crème fraîche, autumn dessert
