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Recipe provided by Bruno Loubet.

+ Ingredients

1 tbsp rapeseed oil 

125 gm butter 

6 apples, peeled, cored & quartered

2 tblsp brown sugar 

500 ml double cream 

150 gms golden caster sugar 

6 egg yolks 

15 gms cornflour 

1 tbsp vanilla essence 

1 pre-baked 9 tart shell 

Crème fraîche or vanilla ice cream

For the Calvados & Caramel Sauce:

200 gms sugar 

284 ml single cream 

50 ml Calvados



Preheat the oven to 150 degrees Celsius.

Heat the rapeseed oil and 25 gms butter in a heavy bottomed sauté pan.

Add the apples and cook on a medium heat until well browned (approx. 5-6 minutes).

Add the brown sugar until melted and coating the apples.

Remove from the heat and cool to room temperature.

In a small saucepan heat the remaining butter on medium heat for 5-7 minutes. The solids should brown but not burn.

Take off the heat and whisk in the cream, caster sugar, 5 egg yolks, cornflour and vanilla essence until all ingredients have fully incorporated.

Brush the inside of the pastry shell with the remaining egg yolk and bake for 2-3 minutes until dry.

Neatly arrange the apples inside the tart shell and cover with the cream sauce.

Bake for 20-25 minutes until just set.

Cool to room temperature.

Serve the tarte in slices, topped with the Calvados and caramel sauce and a side of crème fraîche or vanilla ice cream.

To make the Calvados & Caramel Sauce:

Caramelise the sugar in a pan over medium heat, stirring constantly with a wooden spoon. This will take 10-12 minutes.

Take off the heat and pour the cream into the caramel very slowly, stirring all the time.

Once all the cream has been incorporated, put back on a low heat to warm through.

Cool to room temperature and stir in the Calvados.