We first sent this recipe out as a tweet and had great feedback, including a photo of a non-cook’s excellent first attempt!
For a delicious treat you will need:
- Enough shortcrust pastry to line a large tarte mould. Not sure about pastry? No-one will know if you use a ready-made, just make sure you hide the packet well. Or have a go with this BBC recipe.
For the filling:
- 4 eggs
- 30ml Calvados
- 3 good size or 4 average flavourful eating apples
- 250g thick crème fraiche
- 1g or 2g Cinnamon depending on your tastes
- 100g sugar
- Line your tarte case – either with foil or greaseproof paper, or rub it well with butter and dust liberally with flour.
- Line the tarte case with shortcrust pastry, trim the edges to the case.
- Part-bake your base at 200C/180C fan, gas 6 for 15 minutes.
- Peel the apples, remove core and cut into roughly 2cm chunks.
- When your pastry is out of the oven, turn your oven down to 180c/160c, fan gas 4.
- Mix the eggs, crème fraiche, Calvados, cinnamon and sugar.
- Spread the apple pieces across the tarte, pour over your Calvados goo.
- Bake at 180c/160c fan, gas 4 for at least 40 minutes – best to take it out then and give a bit of a shake. If the middle is still wobbling it is not ready, keep baking.
- Let the tarte cool – it helps to set the tarte and makes it easier to remove from the pan.
If you are feeling fancy, dust with icing sugar before serving. Goes particularly well with vanilla ice cream.