1,573 easy and fully explained recipes, with +66K photos and 78 videos

Apple custard tart

Name: Apple custard tart
Prep time: 1 h 32 min
Cook time: 1 h 5 min
Total time: 2 h 37 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 2 apples; 30 g butter; 30 g caster sugar; 150 g egg; 50 g caster sugar; 70 g cornflour; 600 ml apple juice; 300 g liquid cream; 50 g butter

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.

53 K 3.5/5 (8 reviews)505483

Duration

2 hours 40 min.

Difficulty

Easy

Last modified on: July 26^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

35 min.

Resting

1 hour

Cooking

1 hour 5 min.

All in all

2 hours 40 min.

Preparation 35 min.

Resting 1 hour

Cooking 1 hour 5 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	15 g RDI=24 %	91 g RDI=34 %	68 g RDI=93 %	1,040 kcal RDI=52 %	4,354 kJ RDI=52 %
Whole recipe	303 g RDI=468 %	1,770 g RDI=668 %	1,319 g RDI=1,808 %	20,176 kcal RDI=1,009 %	84,475 kJ RDI=1,009 %