Custard Apple Tart
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
8
-
Course
Dessert
Custard Apple Tart
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 1 pie crust 9-inch
- 3 cups apple thinly sliced
- ⅔ cup granulated sugar divided use
- ½ tsp. ground cinnamon
- 1 egg
- ¼ cup all-purpose flour
- ½ cup whipping cream
- 3 tablespoons brandy optional, or cognac
- 1 teaspoon vanilla extract pure
- powdered sugar
Instructions
- Lightly spray your tart pan with non-stick cooking spray. Place your pastry dough into your prepared pan, poke holes in the dough with a fork and place the pan in the refrigerator for 15 minutes.
- Preheat oven to 425°F. Remove your pan from the refrigerator and place a large piece of parchment paper on top of dough and fill with dry beans (or pie weights). Press beans into edges of dough and bake in the oven for 10 minutes. Remove from oven and allow the pastry to cool completely on a wire rack.
- Reduce oven to 375°F.
- In a mixing bowl, toss the apples with 1/3 cup sugar and the cinnamon. Put them in the partially baked pie shell and bake for 20 minutes. Remove from the oven and let cool while making the custard.
- Beat the egg and remaining 1/3 cup sugar in a mixing bowl until the mixture is thick and pale yellow. Beat in the flour, then the whipping cream, brandy, and vanilla. Pour the mixture over the apples.
- Return to the oven for 10-12 minutes or until it begins to puff. Remove from oven and sprinkle with the powdered sugar (lightly covering the top of the tart). Return to the oven for 20 minutes. Tart is done when the top is brown and a knife plunged into the custard comes out clean. Serve while warm.
Notes
- This tart is best served warm and on the day it was baked. Although the flavor was lovely the day after, the texture had definitely declined.
- I used a 13.8 x 4.3 x 1.1 inches rectangular tart pan with removable bottom. This recipe will also accommodate an 8 inch round tart pan.
- If you do not have brandy or cognac, simply omit it, the tart will still be delicious.
- This is amazing served alone, but is delish with a scoop of ice cream and a little drizzle of caramel sauce.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
