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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.

16K 7 3.7

Last modified on: July 26^th 2020

Keywords for this recipe:Flan Custard Parisian Apple Cake Tart

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

Metric weight Metric volumes

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,201 Kcal or 17,589 Kj	58 gr	379 gr	272 gr
210 %	22 %	36 %	41 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
217 Kcal or 909 Kj	3 gr	20 gr	14 gr
11 %	1 %	2 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
4,201 Kcal or 17,589 Kj	58 gr	379 gr	272 gr
210 %	22 %	36 %	41 %

% 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).

How much will it cost?

For 1 tart : 5.86 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Apple juice: You can check-out other recipes which use it, like for example: Apple paste, Mulled apple juice, Apple confectioner's custard, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Fresh mint ice-cream, Pain perdu, Chicken with spinach in a cream sauce , Chocolate cream with a crunch, irish coffee mousse, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, Peach and green tea tart, Plum tart "En passant par la Lorraine", Pear and lime meringue pie, Apricot and almond cream tart, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Leek and Mimolette tart, Old style brioche, Génoise (Genoa sponge), Green asparagus omelette, ... All

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