Apple custard tart


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.
22K 7 3.7
Grade this recipe:

Last modified on: July 26th 2020

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
32 min.1 hour1 hour 5 min.2 hours 37 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Apple custard tart : Photo of step #1

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.
Apple custard tart : Photo of step #2

The apple garnish

Peel 2 apples and cut into even slices.

Stage 3 - 3 min.
Apple custard tart : Photo of step #3
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.
Apple custard tart : Photo of step #4
...and caramelize on both sides.

Leave to cool on a wire rack.

Stage 5 - 3 min.
Apple custard tart : Photo of step #5

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.
Apple custard tart : Photo of step #6
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.
Apple custard tart : Photo of step #7
Pour the hot liquid into the egg mixture, mix well...

Stage 8 - 1 min.
Apple custard tart : Photo of step #8
...and return to the pan, pouring through a fine strainer.

Stage 9 - 5 min.
Apple custard tart : Photo of step #9
Put back on low heat and whisk gently but constantly until the mixture thickens slightly.

Stage 10 - 3 min.
Apple custard tart : Photo of step #10
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.
Apple custard tart : Photo of step #11

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.
Apple custard tart : Photo of step #12
Pour the apple custard into the tart case.

Stage 13 - 4 min.
Apple custard tart : Photo of step #13
Arrange the caramelized apple slices in a rosette.

Stage 14 - 40 min.
Apple custard tart : Photo of step #14

Baking

Bake for 30-40 minutes.

Stage 15 - 1 hour
Apple custard tart : Photo of step #15
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 valueProteins CarbohydratesFats
4,375 Kcal or 18,317 Kj61 gr394 gr284 gr
219 %23 %37 %43 %
Per 100 g
Energetic valueProteins CarbohydratesFats
226 Kcal or 946 Kj3 gr20 gr15 gr
11 %1 %2 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
4,375 Kcal or 18,317 Kj61 gr394 gr284 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 juiceApple juice: You can check-out other recipes which use it, like for example: Mulled apple juice, Apple paste, Apple confectioner's custard, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Citrus tart, Croute à thé, Parisian-style chocolate custard tart, Apricot and almond cream tart, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Rice and peas, Little vanilla, clementine and chestnut verrines, Veal with mushrooms and green asparagus, Spicy mustard cauliflower cheese, Eggs "en cocotte" with spinach, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Tarte Normande, Italian toast, Crab Cakes, Naan, ... All
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
336K4.0 1 hour 11 min. February 21th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
373K5 38 min. December 18th 2018
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
320K5 50 min. July 30th 2021
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
282K5 33 min. November 11th 2012
Pumpkin (or potimarron) soup
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
321K4.1 1 hour 10 min. October 13th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-06-11)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page