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Apple custard tart

You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices.

29K 8 3.5

Last modified on: July 26^th 2020

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For 1 tart, you will need:

1 300 g Sweetcrust pastry (pâte sablée)
2 2 apples
3 30 g butter
4 30 g caster sugar
5 150 g egg ( How to... )
6 50 g caster sugar
7 70 g cornflour
8 600 ml apple juice
9 300 g liquid cream
10 50 g butter
Total weight: 1,940 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
32 min.	1 hour	1 hour 5 min.	2 hours 37 min.

At what time:

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Step by step recipe

Stage 1 - 10 min.

The pastry case

Roll out 300 g Sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or mould, following these tips.

Put to wait in the fridge.

Stage 2 - 5 min.

The apple garnish

Peel 2 apples and cut into even slices.

Stage 3 - 3 min.

Melt 30 g butter in a small frying pan on high heat, then add 30 g caster sugar.

Add the apple slices...

Stage 4 - 7 min.

...and caramelize on both sides.

Leave to cool on a wire rack.

Stage 5 - 3 min.

The custard filling

Put 150 g egg and 50 g caster sugar into a bowl and mix. Add 70 g cornflour and mix again.

Stage 6 - 10 min.

Pour 600 ml apple juice and 300 g liquid cream into a saucepan on medium heat. Mix and heat until it starts to simmer.

Stage 7 - 1 min.

Pour the hot liquid into the egg mixture, mix well...

Stage 8 - 1 min.

...and return to the pan, pouring through a fine strainer.

Stage 9 - 5 min.

Put back on low heat and whisk gently but constantly until the mixture thickens slightly.

Stage 10 - 3 min.

Finish by adding 50 g butter and give the custard a quick whizz with a stick blender for a smooth texture.

Stage 11 - 3 min.

Assemble the tart

Preheat the oven to 390°F (200°C).

Take the pastry case out of the fridge and trim off any overhanging pastry around the edge.

Stage 12 - 2 min.

Pour the apple custard into the tart case.

Stage 13 - 4 min.

Arrange the caramelized apple slices in a rosette.

Stage 14 - 40 min.

Baking

Bake for 30-40 minutes.

Stage 15 - 1 hour

Leave to cool, then refrigerate for a good hour before removing the tin or mould.

Remarks

For the best result, use a slightly sharp apple juice, ideally freshly pressed.

If your apple juice is on the sweet side, you can add a little lemon juice.

The tart can be glazed after baking, once it has cooled, but this is not essential.

Keeping

2 or 3 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,375 Kcal or 18,317 Kj	61 gr	394 gr	284 gr
219 %	23 %	37 %	43 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
226 Kcal or 946 Kj	3 gr	20 gr	15 gr
11 %	1 %	2 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
4,375 Kcal or 18,317 Kj	61 gr	394 gr	284 gr
219 %	23 %	37 %	43 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 1 tart : 5.86 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Apple juice: You can check-out other recipes which use it, like for example: Apple paste, Apple confectioner's custard, Mulled apple juice, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Eton mess, Risotto-style celeriac, Strawberry mousse with mascarpone, Crème de foie gras, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Key Lime Pie for Jeremy, Tarte Bourdaloue, Flaked almond tart, Lemon Tart / Meringue Pie, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Kugelhof for Nanou, Italian toast, Provençal remoulade sauce, Fresh pasta dough, ... All

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