APPLE AND ALMOND CUSTARD TART
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
- Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
- Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
- In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.
APPLE CUSTARD PIE
Don't be intimidated by the kataifi (shredded phyllo); it's easy to find and comes in a big bunch that you simply need to pull apart before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 325 degrees. Arrange a 1/2-inch-thick layer of kataifi into the bottom and up and over the sides of a 9-inch pie plate (it will shrink during baking); brush all over with melted butter. Bake until golden, about 25 minutes.
- Meanwhile, make the caramelized apples: Melt butter in a large high-sided skillet over medium-high heat. Add apple wedges and sugar. Cook, stirring occasionally, until apples are soft and caramelized, about 40 minutes. Transfer apples to a medium bowl.
- Make the caramel: Add sugar to skillet. Cook over high heat until sugar dissolves and turns medium amber. Remove skillet from heat. Slowly and carefully stir in cream (it will bubble and steam as you add it).
- Cover bottom of crust with 3/4 cup caramelized apples. Drizzle apples with 2 tablespoons caramel.
- Make the custard: Whisk to gether egg and yolk in a medium bowl. Bring milk, sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium heat. Gradually add semolina flour, whisking constantly, until mixture starts to bubble, about 30 seconds. Remove from heat, and slowly whisk one third of the semolina mixture into egg mixture. Return entire mixture to saucepan. Cook, whisking constantly, until thick, about 30 seconds.
- Pour custard over caramelized apples into crust. Let stand until set, about 1 hour. Top with remaining caramelized apples just before serving. Drizzle top of pie with some caramel (reheat if needed). Serve immediately.
CARAMEL CUSTARD APPLE TART
Apples take centre-stage in this autumnal tart, while the custard adds a rich, creamy texture
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
- Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
- Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.
Nutrition Facts : Calories 556 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)
The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!
Provided by evelynathens
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
- Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
- For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
- For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
- Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
- Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.
APPLE CUSTARD TART
Make and share this Apple Custard Tart recipe from Food.com.
Provided by Alia55
Categories Tarts
Time 1h40m
Yield 1 tart
Number Of Ingredients 14
Steps:
- Prick the bottom of the shell and chill for 20 minutes.
- Preheat oven to 400 degrees F
- Line the unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
- Bake crust for 20 to 25 minutes until crust is dry and lightly browned.
- Remove weights and cool crust on wire rack.
- In a small saucepan heat the apricot preserves until boiling.
- Remove from heat and strain to get rid of lumps. Add the Cognac
- When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart.
- Let the glaze dry between 20 - 30 minutes.
- In a large bowl whisk the flour and sugar together.
- Mix in the eggs and stir with a wooden spoon to make a smooth paste.
- Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up.
- Remove from heat and gradually whisk into the egg mixture, stirring constantly.
- Whisk in the Apple Brandy.
- Add vanilla now and set this mixture aside while you prepare the apples.
- Peel, core, and slice the apples into 1/4 inch thick slices.
- Melt the 2 tablespoons butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons sugar.
- Add the apples and sauté until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.
- Preheat oven to 350 degrees F
- Arrange the apple wedges in concentric circles on top of the cooled and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart pan
- Sprinkle lightly with the Cinnamon Sugar.
- Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.
- Place the tart under the broiler in the oven just long enough to caramelize the sugar. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields.
- Serve with softly whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2469.5, Fat 108.6, SaturatedFat 44.2, Cholesterol 551.2, Sodium 1088.5, Carbohydrate 356.3, Fiber 23.6, Sugar 206.4, Protein 33.6
APPLE & CUSTARD ROSE TART
Impress dinner guests with our apple and custard tart. With a homemade pastry base and pretty 'roses' topping made from apple, it's an eye-catching dessert
Provided by Liberty Mendez
Categories Dessert
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Put the plain flour and butter in a bowl and rub together with your fingertips until they resembles breadcrumbs. Mix in the icing sugar and a pinch of salt, followed by the egg yolk. If the pastry feels too dry to form a dough, add 1-2 tbsp water.
- Roll the dough out between two sheets of baking parchment until it forms an approximately 28cm circle. Put in the fridge for 20 mins to firm up, then rest over a buttered 23cm tart tin. Push down into the corners and trim the top so there's a 1-2cm overhang of pastry. Don't worry if it breaks slightly, just patch up any tears with the offcuts. Prick the base several times with a fork, then chill in the fridge for 45 mins. Heat the oven to 200C/180C fan/gas 6.
- Lay a sheet of baking parchment over the chilled tart case and fill to the top with baking beans. Blind bake for 15 mins. Remove the baking beans and parchment and bake for another 10-15 mins until golden brown. Leave to cool in the tin, then trim off the excess pastry around the top with a small knife.
- Meanwhile, bring the milk and vanilla to the boil in a saucepan over a medium heat. Beat together the egg yolks, caster sugar and custard powder until well combined.
- Pour the hot milk over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium-low heat. Stir continuously for 2-3 mins until the mixture is very thick. Leave to cool slightly, giving a whisk occasionally so it doesn't go lumpy.
- Pour the custard mixture into the cooked pastry case, spreading to level it out. Put it in the fridge for 2 hrs to set completely.
- Pour half the lemon juice into a medium bowl of water, then finely slice the apples into the bowl, using a mandolin if you like. Sprinkle with the caster sugar and microwave for 3-4 mins on high, then transfer into a bowl of cold water with the remaining lemon juice.
- Wrap 3-4 slices of apple around each other to form a rose shape - rolling up the first one, then wrapping the other slices around it. Press the apple flowers into the custard, working your way around until the whole tart is covered.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
APPLE CUSTARD PIE
There's no need to pull out your rolling pin to make this sweet apple custard pie. It has an easy press-in crust under a mouthwatering filling.-Love Creek Orchards, Carol Adams, Medina, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 302mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE SAUCE TART
Provided by Florence Fabricant
Categories brunch, dessert
Time 1h30m
Yield 1 tart
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Coarsely chop apples and place in a large heavy saucepan. Cover tightly and cook very slowly for about 20 minutes, until the apples have steamed in their juices and are tender.
- While the apples are cooking, line a nine-inch straight-sided tart pan with the pastry, prick it and line it with foil weighted with dry beans or pastry weights. Bake six minutes, until the pastry looks like parchment. Remove the foil and bake about five minutes longer, until the pastry just begins to color. Remove from oven and reduce temperature to 350 degrees.
- Force the apples through a sieve or a food mill. You should have two cups of apple sauce. Add butter to the hot apple sauce bit by bit, then add lemon rind, season with nutmeg and sweeten, using more or less sugar to make an apple sauce that is pleasantly sweet but not cloying. Add the vanilla.
- Beat the eggs in until beginning to froth and stir into the apple sauce. Pour into prepared tart pan and bake about 45 minutes, until the custard has set. Serve with whipped cream.
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