Normandy apple tart

1. 1

   Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½.

2. 2

   Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40-50 minutes until just set.

3. 3

   Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam.

4. 4

   Place on a serving plate, cut into slices and serve with the crème fraîche.

1 serving ≈ 267 g

Nutrition values are estimates. - means data is unavailable.