By By Bruno Loubet, Chef Patron at Bistrot Bruno Loubet.
1 tblsp rapeseed oil
125 gms butter
6 apples, peeled, cored & quartered
2 tblsp brown sugar
500 ml double cream
150 gms golden caster sugar
6 egg yolks
15 gms cornflour
1 tblsp vanilla essence
1 pre-baked 9 tart shell
Crème fraîche or vanilla ice cream
For the Calvados & Caramel Sauce:
200 gms sugar
284 ml single cream
Preheat the oven to 150 degrees Celsius.
Heat the rapeseed oil and 25 gms butter in a heavy bottomed sauté pan.
Add the apples and cook on a medium heat until well browned (approx. 5-6 minutes).
Add the brown sugar until melted and coating the apples.
Remove from the heat and cool to room temperature.
In a small saucepan heat the remaining butter on medium heat for 5-7 minutes. The solids should brown but not burn.
Take off the heat and whisk in the cream, caster sugar, 5 egg yolks, cornflour and vanilla essence until all ingredients have fully incorporated.
Brush the inside of the pastry shell with the remaining egg yolk and bake for 2-3 minutes until dry.
Neatly arrange the apples inside the tart shell and cover with the cream sauce.
Bake for 20-25 minutes until just set.
Cool to room temperature.
Serve the tarte in slices, topped with the Calvados and caramel sauce and a side of crème fraîche or vanilla ice cream.
To make the Calvados & Caramel Sauce:
Caramelise the sugar in a pan over medium heat, stirring constantly with a wooden spoon. This will take 10-12 minutes.
Take off the heat and pour the cream into the caramel very slowly, stirring all the time.
Once all the cream has been incorporated, put back on a low heat to warm through.
Cool to room temperature and stir in the Calvados.