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
