Custard Apple Tart: A French NormandeTarte Recipe
This recipe for custard apple tart is the perfect treat for fall. With the flavors of an apple pie and the lusciousness of a tart, it is the perfect blend. The apple slices make it the most beautiful desert, and while it looks detailed and difficult, this tart is incredibly simple to make.
Servings: 12 People
Calories: 157kcal
Equipment
- 1 Pastry Brush
- 1 Medium Bowl (or large bowl)
- 1 Tart Tin with removable bottom
- 1 Small Saucepan
- Parchment Paper
- Pie Weights
Ingredients
- 2 tablespoon Corn Starch or gluten free flour
- ¼ Cup White Sugar
- ⅔ Cup Half & Half or Heavy Cream
- 4 Honey Crisp Apples
- 2 Eggs
- ¼ Cup Apricot Jam
- 1 Pie Crust Homemade or store bought
- 1 teaspoon Vanilla
Instructions
- Set oven to 350°F
- If making your own pastry dough: Follow the instructions for that recipe or look at my gluten free pastry dough recipe here. You can also use a store bought crust (I have not tried this with puff pastry). Once the dough is made, transfer it to your tart pan. There are two methods of doing this. Some like to press the dough into the tart pan by hand, while others like to roll it out with a rolling pin and drape it over the tart pan and then press it in. it is your choice. Poke the base of the tart with a fork all over.
- Cover the tart with: parchment paper and the pie weights. Place in the oven for 15 minutes.
- 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.
- 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. Once all of the half and half is whisked in, add the vanilla and continue to whisk. It will be a very loose custard.
- 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.
- 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 (but but sure to really get the sliced apples). Once the tart has cooled enough you can separate the tart ring from the bottom, place on a serving platter if you wish to keep it whole and serve. Or you can cut it while still in the tart tin and serve. It goes beautifully with miso caramel and vanilla ice cream.
Nutrition
Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 79mg | Potassium: 110mg | Fiber: 2g | Sugar: 13g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg