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Half and Half Eggs Flour Vanilla Apples White Sugar Apricot Jam
Set oven to 350°F If making your own pastry dough. Cover the tart with: parchment paper and the pie weights. Place in the oven for 15 minutes.
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Meanwhile make the custard: by cracking the eggs into the large bowl (medium bowl is fine too, just make sure it is big enough to whisk ingredients without them coming out of the side). Whisk with the sugar and flour (or corn starch). Set aside.
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Warm the half & half: by placing it into the pot and put on medium heat. You want the milk to warm but not to boil. Once it is warm, start to pour it into the bowl with the eggs and sugar but whisk continuously. When you pour anything warm into eggs, it cooks the eggs. By constantly whisking, it will avoid any clumping.
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Once all of the half and half is whisked in, add the vanilla and continue to whisk. It will be a very loose custard.
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Slice the apples: set the custard aside and slice the honey crisp apples. The apple wedges should be thin slices. Put the tart together: arrange the apple slices in concentric circles and pour the pastry cream (custard) on top of the apples. Place in the oven and bake for 28 minutes. The tart is done when it is nice and gold on top and you can see that the crust is golden brown.
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Remove from the oven: and dust some icing sugar on top of the custard. While allowing it to cool for a few minutes, heat the apricot glaze with some water in the microwave. Stir with a pastry brush and brush the glaze over the whole tart
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