To make the filling
1. Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4mm
slicing disc. If necessary, empty the bowl midway through the process. Squeeze the
juice of half a lemon over the sliced apples.
2. Cook the apple slices in the butter and sprinkle with a little sugar. Cook over a
moderate heat for 5-7 minutes, stirring gently from time to time. Remove from the heat
and allow to cool.
3. Put the eggs, sugar, cream, calvados, vanilla extract and cinnamon in the bowl with
the metal blade. Blend until the mixture is smooth and creamy.
4. Arrange the apple slices in the pastry case. Pour the egg mixture on top.
5. Bake for 30 minutes at 180 °C (gas mark 4). Allow to cool.
Chef’s tip: this tart is irresistible served with crème fraîche or a scoop of vanilla ice cream.
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