Ingredients
Instructions
- Preheat your oven to 180°C (350°F).
- Butter a 24-28 cm tart pan and line it with parchment paper.
- Roll out the pastry and carefully place it in the tart pan, pressing it against the sides. Trim any excess dough and prick the bottom with a fork.
- Peel, core and quarter the apples. Slice each quarter into thin slices but keep them together.
- In a bowl, whisk together the eggs, heavy cream, granulated sugar, and vanilla sugar (or extract) until well combined.
- Arrange the apple quarters in a circular pattern on top of the pastry, starting from the outside and working your way in.
- Gently pour the custard mixture over and between the apples, being careful not to displace them.
- Sprinkle the cinnamon evenly over the tart and brush the apples with melted butter.
- Bake for 40-45 minutes until the custard is set and the top is golden brown. If the edges brown too quickly, cover them with aluminum foil.
- If using apricot jam, warm it slightly and brush over the tart while still warm for a glossy finish.
- Allow to cool for at least 30 minutes before serving. The tart can be served warm or at room temperature.
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