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The next in my apple series is a delicious custard apple tart from Normandy.

 This apple tart is best served warm with whipped cream or vanilla ice cream. It can be kept a day or two and can be reheated before serving on the following day. I used a Pyrex dish, 24 cm / 9 inches. Feel free to use any kind of apples. I used a variety, some tart, some sweet.

Serves 6

a 24 cm/ 9″ partially baked pâte brisé shell
500 g / 1 pound firm cooking apples
65 g / 1/3 cup sugar
1/2 teaspoon cinnamon
1 large egg
65 g / 1/3 cup sugar
30 g / 1/4 cup flour
120 ml / 1/2 cup whipping cream
3 tablespoon Calvados or cognac
Powdered sugar


Preheat oven to 190 C /  375 F
Peel, core and cut the apples into chunks
Toss them in a bowl with the sugar and cinnamon
Arrange them in the pâte brisé  shell
Bake for 20 minutes
Remove from the oven and let cool while preparing the custard cream
Beat the egg and sugar until mixture is thick and pale yellow
Add the flour, cream and Calvados
Pour the mixture over the apples
Return to the oven
Bake for 10 minutes
Remove, sprinkle heavily with the powdered sugar
Return to oven for 15 to 20 minutes
Serve warm