Archive for November, 2012

Apple Custard Tart

There is no better way to celebrate Fall and the apple season by making an apple tart…

For my version, I decided to make a custard apple tart, though you most certainly don’t have to use the custard..the possibilities are endless.

And if you’re in a rush or simply fear making your own crust, you can use unbaked store bought pie crust and put it onto your tart pan.

After making this tart, your house will be filled with the warm smell of apples and cinnamon…..mmmmmm…

I made a flower design in the middle with the apples…you can decorate as you wish. The trick to make the flower is to cut your apple slices thinner so they can bend without snapping. I found it easier to start decorating from the middle…

Apple Custard Tart


3/4 cup butter, softened
1/2 cup confectioner’s sugar
2 cups all purpose flour

1. Preheat oven to 300 degrees F.
2. In a large bowl, combine butter and confectioner’s sugar until light and fluffy.
3. Gradually add in all the flour until just incorporated. If the dough is too sticky, add more flour until consistency is right.
4. Roll out the dough onto your tart pan bake for about 10-15 minutes, or until lightly browned, using pie weights to prevent the bottom from puffing up. If the dough is too hard to work with, put it into the freezer for about 15 minutes to let it firm up.


1 1/2 lbs firm textured apples (I used Granny Smith)
4 tbsp granulated sugar (Use more if you feel that your apples aren’t sweet enough)
1/2 tbsp cinnamon
1/4 tsp nutmeg

1. Peel, core apples and cut into thin slices
2. Sprinkle granulated sugar, cinnamon, and nutmeg onto the apples and toss until completely coated.

KITCHEN NOTES: Peeling, coring, and cutting apples can be a long process. Keep your apples from turning brown by submerging your cut pieces in a bowl of cold water with the juice of a lemon in it. Be sure to drain the water completely and make sure most of your apple pieces are dry before coating your apples with the sugar/cinnamon/nutmeg mixture.


1/4 cup all purpose flour
1/3 cup granulated sugar
2 large eggs
3/4 cup half and half
1 tsp vanilla extract

1. In a large, bowl, sift flour and sugar together. Mix in eggs, one at a time, and stir with a wooden spoon until a smooth paste forms.
2. In a small saucepan, heat the half and half over medium heat until it just begins to boil, stirring constantly.
3. Remove from heat and slowly whisk into egg mixture.
4. Mix in vanilla extract and set aside until ready to useVARIATION: You may also add a tablespoon of brandy or cognac after mixing in the vanilla to give your custard a bit of a kick ;).


2 tbsp of butter, cold and cubed into small pieces1. Arrange your apples onto your partially baked tart crust.
2. Pour the custard onto the side of the tart
3. Randomly place the cubed pieces of butter onto the tart
4. Bake in a 350 degree F oven for around 30-35 minutes, until the custard looks set.
5. Serve over vanilla ice cream and enjoyyy!

KITCHEN NOTES: Don’t fill the pie with the custard all the way to the top, as it might spill during baking. Bake your tart¬† on top of a sheet pan so in case that the custard does drip, the sheet pan will catch all the drippings and you won’t have to slave over cleaning your oven. Also, don’t worry if the custard doesn’t seem completely set, the custard will set even further upon refrigeration.

After baking, I actually broiled the top of my tart for a few minutes to get that nice browning on the apples. It’s crucial to use firm texture apples or else they won’t hold up its beautiful shape during baking.


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