Preparation time: 1 hour 45 min.
A light, crisp and tasty apple tart with a rich and creamy custard. Can be served on its own but also makes for a delicious dessert.
- 1 sweet shortcrust pastry for a 10 inch (25 cm) tart pan with removable bottom, for ingredients click here
- 1 Tbsp butter
- 3 Tbsp sugar
- 4 Golden Delicious apples or any other tart apple variety, peeled, cored and cut into 1 inch (about 2 cm) slices.
- 4 eggs
- 1/2 cup (120 ml) heavy cream
- 1 Tbsp grated lemon rind
First I prepare the sweet shortcrust pastry and let it rest in the fridge – you find the recipe here.
Preheat the oven 375°F (190°C).
Apples: Line a baking sheet with baking paper. Grease it with 1 tablespoon butter. Arrange apple slices over it, making sure that they do not overlap. Sprinkle it with 1 tablespoon sugar. Bake the slices for 5 minutes on each side. Apple slices should be soft but still holding their shape. Remove from the oven and allow to cool.
Custard: In a mixing bowl combine the eggs, the remaining 2 tablespoon sugar, grated lemon rind, milk and heavy cream. Adjust sweetness or tartness of custard if necessary by adding a bit more sugar or lemon rind.
Assembly: Keep oven temperature at 375°F (190°C). Roll out pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides. Arrange the apple slices in a circular pattern over the crust. The slices should fill up to 3/4 of the pastry shell. Carefully pour the custard mixture into the pie crust, filling it to just about 1/2 inch (about 1 cm) under the pastry rim. Do not overfill! Bake it for about 35 – 40 minutes or until the custard is set and the apples start to get nicely golden brown on the edges. Cool the tart for at least 15 minutes. When you are ready to serve remove the tart pan rim.