Apple Tart With Custard Recipes

APPLE CUSTARD TART

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.

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

APPLE AND ALMOND CUSTARD TART

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 TURNOVERS WITH CUSTARD

Steps:

• Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from heat; stir 1 cup into yolks. Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool slightly. Cover surface of custard with waxed paper; chill. , Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside. , Divide pastry into eight portions; roll each into a 5-in. square. Spoon filling off-center on each. Brush edges with milk. Fold over to form a triangle; seal. Crimp with tines of fork. Make steam vents on top. , Place on greased baking sheets. Chill 15 minutes. Brush with milk. Bake at 400° for 35 minutes. Serve warm with custard.

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.

APPLE CUSTARD PIE

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.

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.

APPLE & CUSTARD ROSE TART

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.

CARAMEL CUSTARD APPLE TART

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.