Tarte normande (Normandy apple custard tart)

Preparation

1. 1

   Preheat the oven to 180 °C (350 °F) and line a tin with the shortcrust pastry, pricking the base with a fork.

2. 2

   Peel the apples, cut into even wedges and arrange in a spiral over the tart shell.

3. 3

   Whisk the eggs with the sugar until pale, then whisk in the cream little by little until smooth.

4. 4

   Pour this mixture over the apples, making sure it fills all the gaps.

5. 5

   Bake for 35 to 40 minutes, until golden and just set with a slight wobble in the centre.

6. 6

   Let cool for at least 15 minutes before unmoulding — the custard finishes setting as it cools, which keeps it from collapsing.