Simplicity. That's the word of the day. And, that's the word that resonates with this easy apple custard tart. Busy lives mean that you can take a few short cuts with cooking and baking and still enjoy the food artistry that comes with your home cooking. So, in this recipe, we're gonna use a refrigerated pie crust to save us some time!
I love this recipe because it just seems to French. I've visited many places in France, and one thing is for sure, the French love their pastries, and tarts are found in most bakeries and pastry shops and on some restaurant menus. This tart has a caramelized 'cushion' that the apples sit on...by that I mean, you're going to create a brown sugar and butter bottom on the pie crust that adds a tad bit more flavor.
This tart, or if you'd like to do it as a pie, will keep for a couple of days and still be just boholicious! I have to restrain myself from eating huge servings because YES it's that good!
Hey, here's another savory tart that I created! Featured on the cover of Food Network Magazine! xoxo ~ally
Ingredients
- Preheat oven to 350
- Cooking spray
- 1 refrigerated roll-out pie crust
- 2 Tbl. Brown sugar
- 4 Tbl. Butter, salted & melted, divided
- 6 Tbl. Sugar, divided
- 4 Tbl. Lemon juice
- 2 ½ large apples, thin slices, granny smith and/or pink lady, cut apple in halves then quarters, then slice each quarter into thin pieces. Place in a bowl with the lemon juice coating the slices to keep them from turning brown.
- CUSTARD:
- 1 egg, beaten
- 2 Tbl. Heavy cream
- 1 Tbl. Vanilla extract
Instructions
- Coat the tart pan well. Roll out the pie crust and place about half of it in one-half of the tart pan. Gently press into the pan then press down on the fluted top edges to cut/trim. Continue with the dough into the second half of the pan. Take any remaining pieces of dough and place into the pan/sides and press and flatten. You should have the pie crust covering tart pan and up the sides.
- Drizzle two tablespoons of butter on the crust then sprinkle on the brown sugar. Place the apple slices in the tart pan on the 'cushion' of brown sugar & butter. Sprinkle with four tablespoons of sugar. Place on a cookie sheet and bake for about 25 minutes. Meanwhile, mix together in a small bowl the egg, cream, two tablespoons sugar and vanilla.
- After about 25 minutes, remove the tart and drizzle the custard mixture on top the apples. Return to the oven and bake another about 20 minutes. Remove to a cooling rack for about 30 minutes then gently nudge from the tart pan.
