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Nut Crusted Apple Custard Tart

Nut Crusted Apple Custard Tart


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I always tell my friends to never test new recipes when entertaining. I guess you could even add chocolate to the nut crust but I decided to keep it just nuts.

After I made this the next day I was still thinking about it and decided to do it again but this time I used a muffin top tin. I even added the figs in with the apples. I love the individual servings. You really need to try this paleo recipes~!

Notes

Note: If you are not using cream in paleo recipes you can substitute coconut cream or take a can of coconut milk and refrigerate overnight. The next morning open and pour the clear liquid that separated. (save for something else) and use the thick cream. Enjoy

Ingredients

Ingredients for Nut Crust

  • 1/2 Cup pecans
  • 1/2 Cup macadamias nuts
  • 1/2 Teaspoon sea salt or celtic sea salt
  • 8 dates, pitted (or figs)
  • 1 large egg
  • 1 Tablespoon coconut flour
  • 2 Tablespoons honey
  • 1/2 Cup raw almonds

Ingredients for Apple Custard

  • 2 medium apples (I used cortland)
  • 1/4 Cup raw honey
  • 1 Cup cream
  • 1/4 Teaspoon sea salt or celtic sea salt
  • 1 Teaspoon cinnamon - extra for garnish
  • 1 Teaspoon vanilla extract
  • 2 large eggs

Servings6

Calories Per Serving570

Folate equivalent (total)29µg7%

Riboflavin (B2)0.4mg21.5%


  • ½ cup old-fashioned oats
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons canola oil
  • 3 tablespoons water
  • 6 tablespoons sugar, divided
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 3 medium apples, such as Golden Delicious
  • ⅓ cup low-fat cottage cheese
  • 3 ounces reduced-fat cream cheese
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch of salt

To make crust: Preheat oven to 375 degrees F. Coat a 9-inch tart pan with a removable bottom with cooking spray.

Spread oats in a pie pan bake until toasted, 7 to 15 minutes. Let cool. Process in a food processor until finely ground.

Stir together ground oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and mix with a fork or your fingers until crumbly. Use a fork to stir in water, 1 tablespoon at a time, until the dough just comes together.

Turn the dough out onto a floured surface knead 7 to 8 times. Roll dough out into an 11-inch circle. Transfer the dough to prepared pan, pressing to fit. Trim edges. Prick bottom of the crust in a few places with a fork and line with foil or parchment paper. Fill with pie weights, dry beans or rice.

Bake crust until firm, 8 to 12 minutes. Remove foil or parchment and weights cool on a wire rack.

To make filling: Mix 3 tablespoons sugar, lemon zest and juice and cinnamon in a bowl. Peel, core and cut apples lengthwise into 12 wedges each, tossing the apples in sugar mixture as you work. Arrange the apples in a single layer in prebaked crust and drizzle with any liquid from bowl. Place pan on a baking sheet and bake until the apples are tender but still hold their shape, 20 to 25 minutes.

Meanwhile, puree cottage cheese in a food processor until smooth. Add cream cheese, egg, vanilla, salt and remaining 3 tablespoons sugar process until smooth. Pour over the apples.

Bake the tart until custard is set, 15 to 20 minutes more. Let cool on a wire rack for 20 to 25 minutes. Serve warm or chilled.


Recipe Summary

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/4 teaspoon baking powder
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure almond extract
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon)
  • 3 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 cup heavy cream
  • 1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
  • 1/3 cup sliced blanched almonds

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.


French Apple Custard Tart – An Easy Yolk Recipe you HAVE to try!

This is for fans of both the apple tart and the custard tart. Put them both together and what do you get? A French Apple Custard Tart from Alsace, sheer bliss with a touch of grated nutmeg or cinnamon. It’s so easy to make – especially if you cheat – oh-là-là! – and buy ready-made pastry.

This post was originally published on 25 October 2015 and is now updated with new photos and more explanatory text.

An Egg Yolk Recipe for Saving Egg Whites!

Ever since I became literally ‘Mad About Macarons’, and was making these confections like some kind of mad woman for friends, dinner parties, our greedy selves and for the books, I found myself hunting down egg yolk recipes.

If you’re a home baker and love making Parisian macarons, financier teacakes, tuiles, and lemon meringue tarts, you’ll know the eggs-act ‘problem’. What do these recipes have in common? They all need egg whites, not whole eggs.

So, I need recipes that use up just the egg yolks. This one is perfect for my growing egg yolk recipe collection: it uses 4 yolks! It’s a never-ending delicious cycle.

Scouring through my all-time favourite coffee-table book, France the Beautiful Cookbook (1989) by the Scotto Sisters (which is now well and truly covered in splatters and its tattered cover is ripped, bless it), I first made the ‘Tarte aux Pommes à l’Alsacienne’ and loved its scrumptious simplicity.

Over time, I adapted this French Apple Custard Tart by reducing the sugar and alternating between the cinnamon with nutmeg, just like I remember the custard egg tarts I had when I grew up in Scotland. It’s a real family pleaser for dessert and great at any time of year – I discovered recently that many of you love making this for Thanksgiving too!

Tart Pastry Base

This recipe is made easier if you buy ready-prepared sweet pastry dough.

However, I do urge you to make your own sweet classic tart pastry if you have time (I have a quick recipe here). Adding that extra touch of vanilla, nutmeg or cinnamon in the pastry base had even my cinnamon-avoiding husband ask for a THIRD slice – and, as a Frenchman, he’s careful about his dessert intake!

For details on how to make your own homemade tarts and tartlets, I have a whole chapter devoted to making them, with down-to-earth, step-by-step instructions in my French home-baking book, Teatime in Paris.

No Need to Blind Bake the Tart’s Pastry

Another reason I love this recipe? Techniques such as blind-baking the pastry beforehand is cleverly replaced by simply laying out the apples and baking them before adding the filling.

The filling couldn’t be simpler: just whisk the whole lot together, pour on top of the apples then bake further until the topping looks beautifully brown and custardy.

I also love adding a good pinch of ground nutmeg either in the pastry base or in the filling – or both! Nutmeg is delicious with our best loved custard tarts I grew up with in Scotland. Personally, nutmeg does the toe-curling for me, giving it that je ne sais quoi to a custard tart with apples. If you prefer cinnamon, then use that (have you tried the Portuguese Pasteis de Nata Custard Tarts, sprinkled with cinnamon on top?).

Papa Tart, Maman Tarts and Baby Tartlets

The recipe below makes one large tart using a deep 28cm (11 inches) tart tin. It also makes 2x16cm (6.5 inches) tarts with one extra tartlet – handy if you’re giving away one – or even 2 – as a present. Otherwise it makes enough for 8 tartlets.

I use non-stick tart tins and tart rings but if you have regular tins, then grease first with a little butter.

French Apple Custard Tart

Adapted from ‘France the Beautiful Cookbook’ by the Scotto Sisters – with added nutmeg and reduced sugar in the filling.
PRINTABLE RECIPE BELOW.

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Makes one 28cm (11 inch) tart or 8 tartlets or 2x 16cm tarts

275g/10oz sweet pastry (with a good pinch ground cinnamon)
2-3 apples (Golden Delicious)
4 organic egg yolks
75g/2.5oz sugar
1/4 tsp ground nutmeg or cinnamon
pinch vanilla powder or few drops of vanilla extract
200ml/7 floz double cream/crème fleurette (30% fat)

1. Preheat the oven to 220°C/200°C fan/425°F (gas 7). Butter a 25cm 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.

2. Peel the apples, cut into quarters and remove the cores. Cut each quarter into 4 slices and arrange them evenly over the pastry. Start from the outside and arrange the slices in the form of a flower then make a smaller 2nd layer to fill in the gaps. Bake for 15 minutes.

3. Meanwhile, using a hand whisk or fork, beat the egg yolks, sugar, nutmeg (or cinnamon), vanilla and cream. Pour over the apples and bake for about a further 30 minutes (20-25 minutes for tartlets) or until the topping is deliciously custardy with typical brown patches.

Serving Suggestions

There’s no need for any ice cream or cream enjoy on its own served warm for the perfect teatime treat, dessert or even breakfast. If you want to decorate, dust with a little icing/confectioner’s sugar, top with grapes or an edible flower.


Gallery

  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ⅓ cup cold water
  • 1 stick high-quality unsalted butter, fully softened, divided
  • ¾ cup white sugar
  • ¼ cup water
  • 1 tablespoon water
  • 1 cinnamon stick (Optional)
  • 1 lemon, zested in large strips (Optional)
  • ⅓ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 ½ cups milk
  • 6 large egg yolks
  • 1 teaspoon vanilla extract (Optional)

Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky adjust with more flour or water to achieve what's shown in the video.

Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.

Roll dough into a square about 1/8 inch thick, dusting with flour as necessary dough should still be sticky.

Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.

Turn dough with a bench scraper to unstick it from the counter dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.

Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.

Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.

Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.

Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.

Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife cut through.

Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.

Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.


Apple Custard Tarte Normande

Preparation Time: 25 minutes
Baking Time: 35 minutes

Ingredients

  • 1 round of pie dough
  • 4 apples - about 2 pounds
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup ground almonds
  • 1/2 cup heavy cream
  • 2 tablespoons Calvados apple brandy
  • handful of sliced almonds

Directions

  1. Fit the pie dough to a 10 inch tart pan, pressing it firmly onto the sides and bottom. Wrap the crust in plastic wrap and place in the freezer for at least 30 minutes - over night is fine too. Preheat the oven to 400°F (200°C). Place the unwrapped, frozen tart shell in the oven to bake for 12 minutes. Remove from the oven and allow to cool.
  2. Meanwhile, peel the apples and then cut them into quarters and slice out the core. Slice each quarter into four slices.
  3. Beat the eggs until they are frothy. Beat in the sugar until the mixture thickens slightly (about 1 minute with a hand mixer). Beat in the ground almonds, heavy cream and brandy.
  4. Place the apple slices in an attractive pattern in the tart shell (this is totally optional - you can just toss them in there as well). Pour the egg mixture on top of the apples and sprinkle the sliced almonds on top.

Apple Custard Tart Tested Recipe

There are so many ways to use apples and this Apple Custard Tart presents them so elegantly. It starts with a pre baked pastry crust that has a rich sweet buttery flavor and a crisp cookie-like texture. Once baked, the crust is glazed with a thin layer of apricot preserves which not only adds flavor but it also acts as a shield to prevent the crust from becoming soft. Once the glaze has dried, lightly sweetened apples are artfully arranged on the tart shell. A rich and creamy custard is then poured over the apples and the tart is baked until the custard has set. The finishing touch is to broil the tart until the tips of the apple slices have nicely browned. Serve with softly whipped cream or vanilla ice cream .

As far as the apple filling goes, you can make this Apple Custard Tart with any firm textured apple that will not lose its' shape when baked. Granny Smith, Golden Delicious, Rome and Braeburn are some year round favorites but during the Fall try to use locally grown apples as they have superior flavor and texture, and there is the added bonus of supporting your local farmers. What I often like to do is to mix two or three different varieties of apples which gives the apple pie a wonderfully complex flavor.

The custard filling for this Apple Custard Tart has a rich and creamy vanilla flavor. A custard is different than a pudding in that it does not contain cornstarch (corn flour). When you make a custard, the flour, sugar, and eggs are simply whisked together in a bowl. The cream is heated just until boiling, and then it is whisked into the flour mixture until incorporated. The final step is to whisk in the vanilla extract and brandy, if using. Because the flavor of the custard depends on the vanilla extract, it is best to use "pure" vanilla extract, not the imitation extracts as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).

When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. 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. When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart to seal the crust and prevent it from getting soggy. Let the glaze dry between 20 - 30 minutes.

Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water.

Custard: 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. Do not let this mixture sit too long as it will form a crust.

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 vanilla extract and Apple Brandy, if using. Set this mixture aside while you prepare the apples.

Apples: Peel, core, and slice the apples into 1/4 inch thick slices. Melt the 2 tablespoons (26 grams) butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons (25 - 50 grams) sugar. Add the apples and saute until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.

Assemble Tart: Preheat oven to 350 degrees F (177 degrees C) and place rack in the middle of the oven. 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 (do not fill all the way or the custard will drip between the crust and the 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.

Let the tart cool on wire rack, then lightly sift powdered sugar over the top. Place the tart under the broiler in the oven just long enough to caramelize the sugar on the apples. 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. Be careful not to over brown.

To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto a cardboard cake round or platter.

Serve with softly whipped cream or vanilla ice cream.

Makes 1 - 8 or 9 inch (20 or 23 cm) tart.

1 1/2 cups (195 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/2 cup (113 grams) room temperature unsalted butter

1/2 tablespoon Cognac, Calvados, Rum or Water

1/4 cup (35 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

3/4 cup (190 ml) half and half cream (contains 10-14% fat and sometimes called light cream)

1/2 teaspoon pure vanilla extract or paste

1 tablespoon Apple Brandy (Calvados or Applejack) (optional)

1 1/2 pounds (675 grams) Granny Smith Apples (3 large apples) (can use any firm textured apple)


What you’ll need to make a french apple tart

Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples but, trust me, less is more with this type of dessert. The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.

Also, be sure to use apples suitable for baking — think Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, Honey Crisp, etc. — otherwise, they’ll turn into applesauce.


Apple Custard Tart

Apple custard tart is a perfect dessert to keep you cozy on cold autumn days. It has buttery crispy crust, rich and creamy vanilla flavored filling and juicy apples on the top.

How To Make Shortbread Crust

Cold butter cut into tubes. Flour, sugar and butter place on a work surface. Using knife chop butter and flour together until you get tiny pieces of butter. Add in egg yolk, knead the dough until well combined. Try to be quick and fast. Hands are warm and you should not knead dough for too long because it doesn’t like warm temperature. Shape the dough into a bowl. Cover with plastic wrap and place in the fridge for 30 minutes up to 2 days.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!


Baked custard tart with spiced apple

If you love apple pie with custard you’ll love this delectable baked custard tart with spiced apple. Buttery pastry, creamy rich custard and tart apples with just a hint of spice. The whole family will fall for this divine dessert.

Each weekend after gymnastics class, my three-going-on-thirteen-year-old daughter and I sneak to our favourite cafe for a coffee (fluffy) and a treat. Its basically the only time she and I get alone these days and I really cherish this little moment of mummy-daughter time.

Preschool gymnastics involves an awful lot of running around, jumping and general craziness and Miss Fare Sage is often ravenous after the class. On a normal day she becomes the devil if she even sniffs at sugar so we try to avoid it as much as possible, but after the exertion of gymnastics she needs to refuel. Her favourite treat is mini custard fruit tarts.

For me the sweet custard topped with sweet strawberries and grapes and glazed with sweet jam is a bit of an overload. And its just as well they’re not to my taste, theres no chance of her sharing! But while we don’t share a love for these tarts, what I can appreciate is the attraction of creamy custard topped with fresh fruit.

This baked custard tart with spiced apple is just the right balance for me. Buttery, crumbly pastry on the base. The custard has a subtle caramel flavour thanks to the brown sugar but its not too sweet. Then its topped with delicate slices of tart apple laced with cinnamon that provide a wonderful balance.

This baked custard tart is a brilliant make-ahead dessert. While I’ve noted an hour of prep time, a lot of it is downtime while you wait for the pastry to rest or bake. Make a cuppa or catch up on your Netflix! Actual hands-on time is pretty minimal. And once the tart is baked and cooled you can pop it in the fridge and forget about it until you’re ready to serve. Then simply dust with a little more cinnamon and icing sugar if you like, slice and devour.


Method

  1. To make the pastry, sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks with enough of the ice-cold water, until the dough just comes together. Wrap in clingfilm and chill for at least 30 minutes.
  2. Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.
  3. Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it's about 30cm (12in) in diameter. Use to line a 20cm (8in) pie dish or a 23cm (9in) flat plate, gently pressing into the corners.
  4. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.
  5. Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish.
  6. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.
  7. Crimp the edges of the tart with a round-bladed knife and, using your fingers as a guide, roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie.
  8. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.
  9. Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
  10. Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gentle heat.
  11. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Cut the warm apple tart into slices and arrange on warmed serving plates with some of the custard. Put the remainder into a jug on the table.



Comments:

  1. Cleobis

    Yes, you said correctly

  2. Attis

    I print ... on the wall in the most conspicuous place !!!

  3. Zolozuru

    The shame!



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