Apple Custard Crumble Tart with Calvados Custard

4.0/5 rating (7 votes)
  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 35 mins
  • Difficulty: Easy
  • Print:
Apple Custard Crumble Tart with Calvados Custard


  • 2 medium Bramley cooking apples
  • zest and juice of 1 large lemon
  • 125g castor sugar
  • For the custard
  • 175mls milk
  • 75g sugar
  • 2 heaped tbsp custard powder
  • For the crumble
  • 75g cold salted butter
  • 125g plain flour
  • 75g castor sugar
  • For the sauce
  • 600mls milk
  • 2-3 tbsp custard powder, roughly
  • 3-4 tbsp golden syrup, roughly
  • 3-4 tbsp Calvados, roughly

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  • Pre-heat the oven to 200°C, gas 6.
  • Peel and core the apples and cut into medium chunks.
  • Heat a saucepan, then add the apples, lemon zest and juice and sugar.
  • Cook for 5 minutes to soften slightly.
  • Make the custard by stirring a little of the milk with the powder to slake.
  • Heat the rest of the milk and once just boiling whisk in the slaked powder and cook until nice and thick, remove from the heat and stir in the sugar.
  • Cool slightly and then spoon into the bottom of the pastry shell, spread out evenly.
  • Then top with the cooked apple and finally the crumble, but do not pack the crumble mix down, it needs to be left light and fluffy.
  • Bake in the pre heated oven for 25-30 minutes until the crumble is brown and evenly coloured.
  • Remove from the oven and cool.
  • Make the next lot of custard in the same way as above., adding the syrup to taste. The sauce will be lighter and more of a sauce consistency.
  • Then add the Calvados to finish, serve with the warm but not hot tart.

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