Apple custard tart

by | Oct 31, 2016 | Pastry, Tarts | 0 comments

A very simple tart, but really delicious.
Shortcrust pastry has been unflavored with lemon zest and juice, but if you prefer, you can use cinnamon.
Once you arrange the apple slices in the tart shell, a rich and creamy custard is then poured over the apples and the tart is baked until the custard has set.
So, nothing difficult to prepare, but you will get a gorgeous tart.


Apple custard tart

Yield: serves 4/6


Shortcrust pastry

  • 2 cups + 1/3 cup (300 g) pastry flour
  • 1 cup + 2.5 tbsp (150 g) icing sugar
  • ½ cup + 2.5 tbsp (150 g) soft unsalted butter
  • 1 large (60 g) whole egg
  • zest from 1 lemon

Creamy filling

  • 3 medium (55 g) egg yolks
  • 1/3 cup + 1 tbsp (80 g) superfine granulated sugar
  • 1/3 cup + 1 tbsp (57 g) all purpose flour
  • ¾ cup (175 g) heavy cream

To garnish

  • 1 big apple
  • neutral glaze to brush


    Shortcrust pastry
    In the bowl of a stand mixer, fitted with paddle attachment, mix butter and flour and when you get a sandy mixture, add sugar, lemon zest and eggs.
    (I add some drops of lemon juice, buti f you prefer, you can add cinnamon powder).
    Mix just to combine, then shape the dough into a ball, flatten in a disc, wrap in clingfilm and refrigerate for about 4 hours.
    Creamy filling
    In a mixing bowl, combine egg yolks with sugar and sifted flour.
    Gradually add heavy cream and mix until you get a smooth batter.
    To line the pastry ring
    Brush the interior of your mould with butter (11x4.5 inches - 28x11 cm.) and place on a baking tray with baking paper (I used microperforated rectangular tart mould, microperforated tray and Silpat non-stick mat).
    Lightly flour your surface and rolling pin
    Roll the dough gently until you have an even 3mm thickness
    press the dough gently into the mold to cover the base, inside seam and side.
    Using a knife, remove the over hanging pastry.
    Prick the base with a fork and refrigerate for 2 hours.
    Dressing and baking
    Heat fan oven to 320 F - 160°C.
    Peel and slice the apple, then arrange the slices as you prefer.
    Pour the prepared filling and bake for 30-33 minutes.
    Let cool and brush with neutral glaze.


Shortcrust pastry: you will have some leftovers.
You can freeze or bake some cookies for breakfast.
Filling: you will have about 10 tbsp leftovers.
You can cut about 20/25%




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