Apple Tart With Custard Recipes

FRENCH APPLE CUSTARD TART

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.

CUSTARD APPLE PIE

Steps:

• Preheat oven to 425.
• Core, peel and slice apples to 1/4" thick.
• In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
• Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
• Bake pie 30 min, or until custard mixture is beginning to set.
• Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
• After pie has baked 30 min, evenly sprinkle topping over apples and custard.
• Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
• If crust browns too rapidly, cover with foil.
• Cool at least one hour.

BAKED CUSTARD TART WITH SPICED APPLE

Steps:

• Place the flour, icing (powdered) sugar and cinnamon into the bowl of a food processor and pulse a few times to combine.
• Cube the cold butter and add to the flour. Pulse until the mixture resembles fine breadcrumbs.
• Lightly beat the egg and add to the food processor. Process until a ball forms around the blades of the food processor.
• Remove the pastry from the food processor and press into a large flat circle, approximately 1 inch thick. Wrap in plastic wrap and refrigerate for 20 minutes.
• Preheat the oven to 160C Bake. Grease a 23cm (9 inch) loose-bottomed pie or flan tin.
• Take the pastry out of the plastic wrap and gently roll between two sheets of parchment paper until it is 2-3 mm thick. Gently peel off the top layer of parchment paper and carefully flip the pastry over into the pie tin. Remove the parchment paper and carefully line the pie tin with the pastry. Trim the edges with a sharp knife.
• Line the pastry with the parchment paper again and fill with baking beans or rice. Bake blind for 15 minutes, then carefully remove the paper and beans and continue to bake for a further 7-8 minutes until lightly golden in the centre.
• Remove the pastry from the oven and set aside while you make the filling.
• Peel and core the apples and cut off the very top and bottom. Using a mandolin or kitchen slicer, finely slice the apples horizontally into rounds. Cut each round in half so you have thin crescent shape pieces of apple. Place the apple slices into a bowl and gently toss in the lemon juice.
• Heat the milk and cream in a saucepan over a medium heat until steaming, but do not allow to boil.
• Whisk the egg yolks, sugar, custard powder, vanilla and nutmeg together in a large bowl until pale and fluffy.
• Pour the milk and cream into the egg yolks mixture a little at a time, whisking constantly. Carefully pour into the pastry case.
• Very gently lay the apple slices on to the custard mixture, overlapping slightly. Start from the outside and work inwards in a circular pattern until all the custard mixture is covered with apple.
• Mix the cinnamon and sugar together and sprinkle over the apple.
• Bake for 35 minutes. Remove from the oven and allow to cool before refrigerating for at least 2 hours before serving.

APPLE TART WITH CUSTARD

Steps:

• In a food processor, combine the flour, salt, and 2 tablespoons of the sugar.
• Add the butter and pulse until the mixture resembles coarse meal.
• Add cold water, 1 tablespoon at a time. I usually add 2 tablespoons of extra water.
• Pulse until the dough comes together but is still slightly crumbly.
• Turn the dough onto a lightly floured surface and knead gently.
• Shape the dough into a flattened ball and wrap with plastic wrap, and refrigerate for at least 20 minutes
• Once the dough is chilled, place on a floured surface and roll the dough into a size larger than your cast iron pan. If the dough is too crumbly at this point, add another tablespoon of water to it and mix it in by hand.
• Place the dough over your pan and allow the dough to hang over the edge. Don't worry if the crust looks a bit rustic.
• Peel and core apples. Slice in medium thickness
• Melt 2 tablespoons butter in medium-size saucepan over medium-low heat.
• Add prepared apples and saute until tender, about 10 minutes. Using a slotted spoon, transfer apples to a bowl.
• Combine the apples, sugar, cornstarch, and spices.
• Mix until apples are thoroughly coated.
• Beat one egg in a small bowl and set aside.
• Add the heavy cream to a sauce pan.
• Cook over medium heat.
• Scrape seeds from the vanilla bean into the cream.
• Bring to a boil.
• In another saucepan, beat the 4 egg yolks and sugar together.
• Gradually add the hot cream mixture into the egg mixture and whisk thoroughly after each addition.
• Stir over low heat until the mixture thickens slightly and coats the back of a spoon, about 7 minutes. Do not boil.
• Remove from heat and whisk in 1 whole egg.
• Pour custard into crust.
• Place apples over custard.
• Now with you pan and crust, place the apples over the custard.
• Dot the apples with the cubes of butter.
• Gently fold the dough edges in toward the center.
• Brush the top crust with the melted butter.
• Generously sprinkle the raw sugar over the top.
• Bake at 400 degrees for 30 minutes

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)

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 PIE

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.

CREAMY APPLE CUSTARD PIE

Steps:

• Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, combine apples and 1/2 cup sugar; transfer to pastry shell. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the cream, butter and nutmeg. Add eggs, one at a time, beating well after each addition., Pour cream mixture over apples. Reduce heat to 325°; bake for 45-50 minutes or until custard is almost set (mixture will jiggle slightly). Cool on a wire rack. Cover and refrigerate for at least 2 hours.