Autumn Apple Tart “Maman Blanc”

• wheat flour↗250g g
• unsalted butter125g g

  cut into cubes, room temperature

• medium egg1
• unsalted butter15g g
• lemon juice1½ tsp
• fine sugar65g g

  plus 1 tbsp

• Calvados↗1-1½ tsp
• apples (Cox's, Worcester, Russet or Braeburn)↗3-4

  peeled, cored, each cut into 10 segments

• heavy cream100ml ml
• medium egg1
• powdered sugar↗

  for dusting (optional)

• crème fraîche↗

  for serving

Step-by-step instructions

1. 1

   For the dough, quickly pulse the flour, butter and a pinch of sea salt in a food processor until the mixture resembles sand. Add the egg, 1 tsp cold water and pulse again briefly. Do not over‑mix the dough – it will lose its lightness. Transfer it onto a lightly floured surface, knead by hand for 30 seconds until smooth and homogeneous. Lightly press and flatten to a thickness of 1 cm, then place between two large sheets of cling film. Put it on a tray and chill for 30 minutes.

2. 2

   Roll out the chilled dough, still in the film, to a thickness of 2 mm. Place a 22 cm diameter tart tin (or a 22 cm ring mold) on a baking sheet lined with parchment. Remove the top layer of film, carefully transfer the dough into the tin, leaving the other film layer on top. Press the dough against the edges of the tin, then discard the film – this prevents the dough from shrinking during baking. Trim the excess with a roller, lift the edges with the index and thumb, leaving a 2 mm rim. Prick the base with a fork. Chill in the refrigerator for 20 minutes.

3. 3

   Meanwhile, in a small saucepan melt the butter, lemon juice and 15 g fine sugar, stirring until the butter melts and the sugar dissolves. Remove from heat, add the Calvados and set aside. Preheat the oven to 220 °C (200 °C for convection, gas 7) and place a cold tray in it to heat up.

4. 4

   Arrange the apple segments in concentric circles on the cooled base, overlapping the slices. Brush them with the Calvados mixture. Transfer the tin (in a paper liner) onto the heated tray and bake for 10 minutes. Then lower the temperature to 200 °C (180 °C for convection, gas 6) and bake for another 15‑20 minutes.

5. 5

   While the tart bakes, whisk the heavy cream, egg and the remaining 50 g fine sugar until smooth. When, after 15‑20 minutes of baking, the crust is pale‑golden and the apples begin to caramelise, sprinkle the tart with 1 tbsp fine sugar, then pour in the custard cream. Return to the oven for another 10 minutes, until the cream just sets.

6. 6

   Remove the tart from the oven, let it cool for 1 hour. Carefully remove the tin or ring, serve immediately, garnished with crème fraîche.