| 750g | Russet apples (peeled, cored & chopped) |
| 50 ml | Calvados |
| 75g | Castor sugar |
| 4 | Egg yolks |
| 315 ml | Crème fraiche |
| 1 | Sweet tart case (baked blind) |
| 3 tbsp | Flaked almonds |
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Method
1. Preheat the oven to 180ºC.
2. Soak the apple in the calvados for 1 hour.
3. Drain the apples (reserving the calvados), sauté in a little butter until slightly soft & then place in the tart case.
4. Bake in the oven for 15 mins then increase the heat back too 220ºC.
5. Beat together the egg yolks, crème fraiche, remaining sugar & the calvados.
6. Pour the mixture over the apples & scatter the almonds over the top.
7. Bake for a further 30-40 mins or until lightly set.
8. Serve with crème fraiche & cider.
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