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.
Meanwhile, using a hand whisk or fork, beat the egg yolks, sugar, nutmeg (or cinnamon), vanilla and cream. 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. Cut each quarter into 4 slices and arrange them evenly over the pastry. Peel the apples, cut into quarters and remove the cores. Roll out the pastry dough larger than the tart tin (about 4cm larger) and press into the tin. Butter a 25cm tart tin (no need to butter if using non-stick moulds) or tart ring. Pinch vanilla powder or few drops of vanilla extractĢ00ml/7 floz double cream/ crème fleurette (30% fat)ġ. Makes one 28cm (11 inch) tart or 8 tartlets or 2x 16cm tartsĢ75g/10oz sweet pastry (with a good pinch ground cinnamon) What I love about this recipe is the crisp pastry and the creaminess of the custard with the apples shining through. I use non-stick tart tins and tart rings but if you have regular tins, then grease first with a little butter.Īdapted from ‘ France the Beautiful Cookbook’ by the Scotto Sisters – I added nutmeg and reduced the sugar in the custard filling.
Otherwise it makes enough for 8 tartlets. 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. The recipe below makes one large tart using a deep 28cm (11 inches) tart tin. One Large Apple Custard Tart, 2 Medium Tarts or 8 Tartlets If you prefer cinnamon, then use that (have you tried the Portuguese Pasteis de Nata Custard Tarts, sprinkled with cinnamon on top?). Personally, nutmeg does the toe-curling for me, giving it that je ne sais quoi to a custard tart with apples. 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. 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. It’s a lazy way of blind-baking the tart first.
#Custard tart how to
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!įor 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.Īn Easy Way to Blind-Bake the Pastry – with ApplesĪnother reason I love this recipe? The classic technique of blind-baking the pastry beforehand is cleverly replaced by simply laying out the apples and baking them before adding the filling. However, I do urge you to make your own sweet classic tart pastry if you have time (here’s my quick tart base recipe). This recipe is made easier if you buy ready-prepared sweet pastry dough. 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! 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. 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. This one is perfect for my growing egg yolk recipe collection: it uses 4 yolks! It’s a never-ending delicious cycle. So, I need recipes that use up just the egg yolks.
What do these recipes have in common? They all need egg whites, not whole eggs. 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’.
0 kommentar(er)
