5 from 3 votes
French Apple Custard Tart
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Recipe adapted from 'Tarte aux Pommes à l'Alsacienne' in France the Beautiful Cookbook by the Scotto Sisters - with extra cinnamon and reduced sugar in the filling. If you make tartlets, either butter tartlet moulds or use 6 tartlet rings.
Course: Dessert, teatime
Cuisine: French
Keyword: apple tart, custard tart, egg yolk recipes, French apple tart
Servings: 8 people
Calories: 350 kcal
Author: Jill Colonna
  • 300 g (10.5oz) sweet pastry  with 1/2 tsp ground cinnamon
  • 2-3 apples Golden Delicious or Cox's Pippin
  • 4 egg yolks
  • 75 g (3oz) sugar
  • 1/2 tsp ground cinnamon
  • 200 g (7oz) double cream
  1. Preheat the oven to 220°C/200°C fan/425°F (gas 7). Butter a 25cm/10" tart tin (no need to butter if using non-stick moulds) or tart ring. Roll out the pastry dough larger than the tart tin (about 4cm larger) and press into the tin. Chill in the fridge.

  2. Peel, quarter and core the apples. Cut each quarter into 4 slices and arrange them evenly over the pastry, starting from the outside and overlapping the slices slightly in the form of a rose.  Bake for 15 minutes.
  3. Meanwhile, using a hand whisk, beat the egg yolks, sugar, cinnamon and cream.  Pour over the apples and bake for a further 30-35 minutes (20-25 minutes for tartlets) or until the apples are tender.
Recipe Notes

Jill Colonna