Good Housekeeping

Bramley apple and custard tart

Name: Bramley apple and custard tart
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 12
Ingredients: 500 g pack chilled shortcrust pastry; 750 g (1lb 11oz) Bramley apples, peeled, cored and roughly chopped; 125 g (4oz) golden caster sugar; 3 large egg yolks plus 1 large egg, beaten together; 1 cinnamon stick; 400 mL (14fl oz) double cream

This impressive fruit tart takes minimal effort

By The GH Kitchen TeamPublished: 05 April 2007

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Cooking Notes: plus 1 hour chilling

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Yields:

Prep Time:

30 mins

Cook Time:

2 hrs 30 mins

Total Time:

3 hrs

Ingredients

To decorate

500 g pack chilled shortcrust pastry
750 g (1lb 11oz) Bramley apples, peeled, cored and roughly chopped
125 g (4oz) golden caster sugar
3 large egg yolks plus 1 large egg, beaten together
1 cinnamon stick
400 ml (14fl oz) double cream

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
  
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Get ahead

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.

Per Serving:

Calories: 479
Total carbs: 39 g
Sugars: 15 g
Total fat: 31 g
Saturated fat: 19 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time