Custard Apple Tart
Servings 8 people
Ingredients
- 300g 105oz sweet pastry with 1/2 tsp ground cinnamon
- 2 to 3 apples Golden Delicious or Cox's Pippin
- 4 egg yolks
- 75g 3oz sugar
- 1/2 tsp cinnamon
- 200g 7oz double cream
Instructions
- Preheat the oven to 220°C/200°C fan/425°F (gas 7). Butter a 25cm/10" tart tin (no need to butter if using non-stick moulds) or tart ring. Roll out the pastry dough larger than the tart tin (about 4cm larger) and press into the tin. Chill in the fridge.
- Peel, quarter and core the apples. Cut each quarter into 4 slices and arrange them evenly over the pastry, starting from the outside and overlapping the slices slightly in the form of a rose. Bake for 15 minutes.
- Meanwhile, using a hand whisk, beat the egg yolks, sugar, cinnamon and cream. Pour over the apples and bake for a further 30-35 minutes (20-25 minutes for tartlets) or until the apples are tender.
Notes
This French Apple Custard Tart recipe is also ridiculously easy – especially if you cheat and buy a ready-made pastry. However, I do urge you to make your own sweet pastry here, as adding that extra touch of cinnamon in the base had even my cinnamon-avoiding husband ask for a THIRD slice.
Techniques such as blind-baking the pastry beforehand are also cleverly replaced by simply laying out the apples and baking them before adding the filling. For macaron, meringue, and financier lovers, then you’ll appreciate having another egg yolk recipe up your sleeve and the good news is that this filling uses 4 egg yolks! The filling couldn’t be simpler – just whisk the whole lot together and pour on top of the apples.