Ingrédients pour Apple Custard Tart
- 1 (9-inch) tart shell
- 1/2 cup apricot preserves
- 1 tablespoon cognac
- 1/4 cup all-purpose flour
- 1/2 cup plus 2-4 tablespoons granulated sugar
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon apple brandy
- 4 medium Granny Smith apples
- 2 tablespoons unsalted butter
- 1 tablespoon cinnamon sugar
- parchment paper, as needed
- pie weights or dried beans, as needed
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Comment préparer Apple Custard Tart
- Prick the bottom of a 9-inch tart shell with a fork and chill for 20 minutes.
- Preheat oven to 400°F (200°C).
- Line the unbaked pastry shell with parchment paper and fill with pie weights or dried beans, ensuring they reach the top and are evenly distributed.
- Bake the crust for 20-25 minutes, or until dry and lightly browned. Remove weights and cool on a wire rack.
- In a small saucepan, heat 1/2 cup apricot preserves until boiling. Remove from heat, strain to remove lumps, and stir in 1 tablespoon cognac.
- Once cool, spread a thin layer of apricot glaze over the bottom and sides of the tart shell. Let it dry for 20-30 minutes.
- In a large bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup granulated sugar.
- Whisk in 3 large eggs one at a time, until smooth.
- In a small saucepan, heat 1 1/2 cups heavy cream over medium heat until it just starts to boil and foam. Remove from heat.
- Gradually whisk the hot cream into the egg mixture, stirring constantly.
- Whisk in 1 tablespoon apple brandy and 1 teaspoon vanilla extract. Set aside.
- Peel, core, and thinly slice 4 medium apples (about 1/4 inch thick).
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 2-4 tablespoons granulated sugar and the sliced apples. Sauté for 5-10 minutes, until softened.
- Preheat oven to 350°F (175°C).
- Arrange the apple slices in concentric circles on top of the cooled and glazed tart shell.
- Carefully pour the custard over the apples, almost to the top of the tart pan.
- Sprinkle lightly with 1 tablespoon cinnamon sugar.
- Place the tart pan on a larger baking sheet. Bake for 25-30 minutes, or until the custard is set.
- To prevent over-browning, cover the edges with foil if needed.
- For a caramelized top, place the tart briefly under the broiler until sugar is caramelized (watch carefully).
- Let cool slightly before serving. Serve warm with softly whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
825g
Fat
220g
Carbs
118g
