(1lb 11oz) Bramley apples, peeled, cored and roughly chopped
125g
(4oz) golden caster sugar
3
large egg yolks plus 1 large egg, beaten together
1
cinnamon stick
400ml
(14fl oz) double cream
Directions
Step 1
Preheat the oven to 180ºC (160ºC fan) mark 4. Roll out the pastry thinly and use to line a 20cm (8in) round, 3.75cm (1½cm) deep, loose-bottomed flan tin. Cover and chill for 1hr, then line with greaseproof paper, then fill with baking beans and bake for about 20min until the pastry is cooked but still pale.
Step 2
Meanwhile, put the apples into a large pan with 2tbsp water and cook over a gentle heat until soft and tender. Beat in half the sugar to make a smooth purée. Cool.
Step 3
Put the cream into a pan with the remaining sugar and cinnamon. Bring slowly to the boil, then take the pan off the heat, remove the cinnamon, cool for 2-3min before beating in the egg yolks and egg.
Step 4
Reduce the oven temperature to 170ºC (150ºC fan) mark 3. Put the tart on to a lipped baking sheet, then spoon the purée over the pastry. Pour cream mixture on top and bake for 2hr or until custard is just set. Remove tart from the oven, cool, then chill.
Step 5
Preheat grill. Cut dessert apples into slices the thickness of a £1 coin and lay them on a lipped baking sheet. Sprinkle with the caster sugar and slip under the grill, about 5cm (2in) from the element, and cook for 4-5min on each side until caramelised, then cool. Decorate the tart with cold apple slices, then serve with apple sauce.
Make the tart the day before. Cover and chill. Place the caramelised apple as in an airtight container on greaseproof paper, but don't let them touch. Store in a cool place.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
