Calvados is an apple brandy from Normandy but you can swap this out or substitute it if you like.
Serves 8
100g unsalted butter, cubed at room temperature
70g sugar
2 egg yolks
180g flour
⅛ tsp salt
Filling
4 medium apples (700g) approx, peeled, deseeded, sliced thinly
2 large eggs
75g sugar, plus 2 Tbsp for finishing the tart
1 tsp vanilla extract
Pinch of salt
1 cup cream
2½ Tbsp calvados or brandy
Method
Begin by making the pastry. Add the softened butter and sugar to a medium bowl and cream until light and fluffy.
Add the egg yolks and beat well to combine.
Add the flour and salt and mix until just combined. Turn out on to your workbench and bring together to form a disc.
Roll the dough to fit a 23cm round tart tin, ideally with a removable bottom. Press the dough (do not stretch it) to cover the base and sides of the tart tin. Try to get it as even as possible.
Refrigerate for 30 minutes.
Preheat oven to 180degC
Place the slices of apple decoratively around the unbaked tart shell.
In a bowl whisk together the eggs, sugar, vanilla and calvados.
Pour over the apples, sprinkle with the remaining sugar and bake for 25-35 minutes or until the tart is a deep golden brown on top and the custard has set.
Cool before cutting.
