Apple And Almond Custard Tart Recipes

FRENCH APPLE CUSTARD TART

French Apple Custard Tart image

Adapted from 'France the Beautiful Cookbook' by the Scotto Sisters - with reduced sugar in the creamy custard filling and addition of nutmeg. Makes one large tart, 2 medium tarts or 8 tartlets. Blind-baking the pastry is done by baking the apples first with the pastry before adding the custard filling.

Provided by Jill Colonna

Time 1h

Number Of Ingredients 7

Ingredients

275 g (10oz) sweet pastry (with 1/2 tsp ground cinnamon)
2-3 apples ((Golden Delicious))
4 medium egg yolks ((organic))
75 g (2.5oz) sugar ((about 1/3 cup))
1/4 tsp ground nutmeg or cinnamon
1/4 tsp vanilla powder or few drops extract
200 ml (7floz) double cream/crème fleurette (30% fat) ((about 3/4 cup))

Steps:

Preheat the oven to 220°C/200°C fan/425°F (gas 7). Butter a 28cm/11" tart tin (no need to butter if using non-stick moulds) or tart ring. Roll out the pastry dough evenly, larger than the tart tin (about 4cm larger) and press well into the tin. Chill in the fridge.
Peel the apples, cut into quarters and core them. Cut each quarter into 4 slices and arrange them evenly over the pastry, starting from the outside and arrange the slices in the form of a flower. Make a second smaller layer to fill in any gaps. Bake for 15 minutes.
Meanwhile, using a hand whisk or fork, beat the egg yolks, sugar, nutmeg (or cinnamon), vanilla and cream. Pour over the apples and bake for about a further 30 minutes (20-25 minutes for tartlets) or until the top has delicious custardy brown patches.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

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