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Ingredients
- 300 g prepared unsweetened shortcrust pastry enough to line the specified pan; see linked pastry recipe
- 400 g apples peeled, cored weight; sliced about 1/4 inch thick
- 100 g beaten whole egg about 2 large eggs; weigh after beating
100 g granulated sugar
250 g heavy cream- 50 g finely ground almond flour
- 22.5 ml Calvados
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Roll the chilled pastry about 1/8 inch thick and line a 10-inch metal tart pan at least 1 1/4 inches deep. Ease it into the corners without stretching, trim and refrigerate until firm. Heat the oven to 350°F.
- Set the tart pan on a rimmed baking sheet. Line the pastry with parchment and fill with pie weights. Bake until the edges look set, starting to check around 20 minutes. Remove weights and parchment carefully, then bake until the base looks dry, checking after another 5 minutes.
- Whisk the weighed egg with the sugar, cream, almond flour and Calvados until evenly combined. Arrange the apple slices in the partially baked shell.
- Pour the custard around the apples, keeping the filling at least 1/4 inch below the pastry rim. Do not force in excess filling. Bake any extra custard separately in an ovenproof cup set in a water bath, checking its center for the same temperature endpoint.
- Bake the tart until the apples are tender, the filling is set with only a slight movement at the center, and the custard center reaches at least 160°F. Start checking around 35 minutes and continue as needed. Shield the pastry edges with foil if they brown too quickly.
- Cool on a rack, then refrigerate within 2 hours at 40°F or below. Chill until firm before removing the pan sides and slicing. Use within 3–4 days.
Notes
The specified deep pan and headroom matter; a shallow tart ring has less capacity.
The filling contains almonds, dairy, eggs and Calvados. It is not described as alcohol-free.
Use unsweetened shortcrust rather than a highly sweetened cookie-style crust.
Base recipe: Butter-Rich Tart Pastry
