French Apple Tart

A delightful combination of rich custard filling with sweet yet tart spice-infused apple slices on crisp shortcrust pastry makes this a dessert fit for a dinner party, especially when you make it in one of our beautifully bright oven-to-table stoneware pie dishes.


Serves 8

Preparation Time

Cook time

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Cook's NoteYou can substitute apple for sweet ripe pears.
Entertainer's TipThe pastry case can be made in advance.
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  • 6 small apples, peeled, cored and thinly sliced
  • 2 tsp. ground cinnamon
  • ¼ tsp ground cloves
  • 8 eggs, beaten
  • ½ cup sugar
  • 4 tsp cinnamon
  • 2 tsp ground ginger
  • 1 tsp cloves
  • Pinch of salt
  • 375ml full-cream milk


  • 1 packet readymade short crust pastry
  • Beans for baking blind


Preheat the oven to 180ºC.

Prepare a Le Creuset pie dish by lightly greasing it. Toss the apple slices with the ground cinnamon and cloves. Whisk the eggs with the sugar, spices and salt, and then whisk in the milk.

Roll out the short crust pastry on a floured surface and line the pie dish with it, making sure to push it in as tightly as possible and trimming the edges to fit with a sharp knife. Prick the pastry case with a fork, cover with wax paper and fill with baking beans. Bake blind in the oven for 25 minutes, remove the paper and the baking beans, and then bake for a further 8 minutes to give the pastry a nice blonde colour. Remove from the oven and allow to cool.

Once cooled, arrange the sliced apples in the pastry case and gently pour over the custard mixture. Bake for about 50 minutes or until just set in the centre. Remove from the oven and allow to cool until firm before serving.