1 pack of puff pastry
50g/1¾oz of caster sugar
2 apples - cut into cubes
calvados
2 eggs
100/3½oz of unsalted butter
100g/3½oz of caster sugar
100ml/3½floz of double cream
100ml/3½floz of milk
vanilla essence
apricot jam

METHOD

Roll out the puff pastry until it's quite thin. Use a saucepan lid to cut out a circle, brush some of the egg along the edge of the pastry and then fold in the sides in order to create a ‘wall'. With a knife, prick the pastry and wrap some foil around it to prevent it from rising too much. Cook in the oven for 10 minutes at a temperature of 180ºC. Melt the 100g of caster sugar and add the unsalted butter. Cook the lot into a light caramel. Peel and dice the apples and cook in the caramel for 10 minutes before adding the Calvados. Heat on a high flame to get rid of the alcohol. In a clean bowl, mix the eggs with the 50g of caster sugar, the milk and a drop of vanilla essence to make a custard. Smear a layer of the apricot jam on the bottom of the pastry followed by the caramel/apple mixture. Finally, pour the custard into the tart ensuring that none spills over the sides. Bake in the oven at 180ºC for a further 10 minutes.

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