The Great House, Lavenham, Suffolk

Serves: 8

125g butter

3 eggs

125g granulated sugar

 2 tbsp Calvados

10 Golden Delicious apples, peeled, cored and cut into 8 slices each

Shortcrust pastry

250g flour

pinch of salt

125g unsalted butter

1 egg

50ml water

Make the pastry: put the flour and salt in a large mixing bowl and add the butter, cut into small cubes. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs. Add the egg and the cold water and mix into the breadcrumb mixture until the dough is thoroughly combined. Wrap the dough in cling film and chill in the refrigerator for 10-15 minutes before using.

On a lightly floured board, roll out the dough, about 2mm thick, and use to line a 30cm buttered tart tin. Trim the edges, prick the dough all over with a fork and then place some greaseproof paper inside and fill with pastry weights or baking beans. Bake ‘blind’ in a preheated oven at 160°C, gas mark 3 for 30 minutes. Allow to cool.

Melt the butter in a saucepan. Beat the eggs with the sugar until the mixture becomes pale and foamy, then add the melted butter and Calvados and whisk again.

Arrange the apple slices inside the tart, overlapping each other, and pour the Calvados mixture over them. Cook in a preheated oven at 160°C, gas mark 3 for 25 minutes, or until set.

To serve: cut into slices and serve with cream, ice cream, creme fraiche  or with crème anglaise either cold or warm

Recipe from Regis Crepy’s cookery book ‘Bon Appetit’ available to buy at The Great House, Maison Bleue, and Mariners.