Step-by-Step Guide to Make Homemade Apple Custard Tart

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, apple custard tart. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Carefully pour the custard over the apples to just below the top of the tart pan Sprinkle lightly with the Cinnamon Sugar. Carefully pour the custard over the apples to just below the top of the tart pan (do not fill all the way or the custard will drip between the crust and the pan). Sprinkle lightly with the Cinnamon Sugar. This apple custard tart is known as tarte Normande in France.

Apple Custard Tart is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Apple Custard Tart is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have apple custard tart using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Apple Custard Tart:

1. Get 200 g plain flour
2. Make ready 50 g icing sugar
3. Prepare 125 g butter
4. Get 1 egg yolk
5. Get 900 g crisp sharp dessert apples (about 6 large)
6. Get 150 ml single cream
7. Get 1 large egg
8. Make ready 35 g caster sugar
9. Make ready 1 tsp vanilla extract
10. Prepare 3 tbsp apricot jam, to glaze

Sprinkle with four tablespoons of sugar. Meanwhile, mix together in a small bowl the egg, cream, two tablespoons sugar and vanilla. Peel and core the apples, and cut them into eighths. Place the slices in concentric circles in the unbaked tart shell.

Instructions to make Apple Custard Tart:

1. To make the pastry blitz the flour, icing sugar and butter in a food processor, or rub with your fingertips, until you have a mixture that looks like breadcrumbs. Stir in the egg yolk and about 2 tbsp cold water and bring together to make a dough. Don't add too much water. Wrap in plastic film and chill in the fridge for 25 minutes.
2. Roll the chilled pastry out thinly and use it to line a 23cm loose-based tart tin. Prick the base with a fork and chill again for 15 minutes. Preheat the oven to 180C/Gas 4. Line the pastry case with baking parchment and fill with baking beans. You can use ordinary dried beans if you don't have special baking beans (which are ceramic), and I also have a friend who uses loose change.
3. Bake for 20 minutes, then remove the baking beans and paper and place back in the oven. You can brush the pastry with egg white at this stage to make it even more safely sealed. Cook for another 5 minutes or so until completely dried out. Allow the pastry to cool.
4. Peel and core the apples, I used a bowl of lemon water to keep them from going brown. Then slice very thinly and arrange in regular concentric circles (quite difficult) in the cooled pastry case.
5. Mix together the cream, egg, sugar and vanilla extract, and pour into the pastry case. Bake for 35 minutes, still at 180C/Gas 4 until the custard is just set and the apples cooked.
6. Remove the tart from the oven and while hot brush with warmed apricot jam for a shiny, golden finish. Serve warm with vanilla cream or ice cream.

Peel and core the apples, and cut them into eighths. Place the slices in concentric circles in the unbaked tart shell. French Apple Custard Tart Recipe adapted from 'Tarte aux Pommes à l'Alsacienne' in France the Beautiful Cookbook by the Scotto Sisters - with extra cinnamon and reduced sugar in the filling. Baking caramelizes the apples, while an apricot glaze adds sheen and a bit of tartness to the finished dessert. Clearly more people wanted to eat apple tart than to bake them.

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