Simple Way to Make Homemade Apple Custard Tart

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, apple custard tart. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Apple Custard Tart is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Apple Custard Tart is something that I’ve loved my entire life. They’re fine and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have apple custard tart using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Apple Custard Tart:

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

Steps 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.

So that’s going to wrap this up with this special food apple custard tart recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!