Apple custard tart

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
35 min.	1 hour	1 hour 5 min.	2 hours 40 min.

Step by step recipe

• 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.
• 2:

  The apple garnish

  Peel 2 apples and cut into even slices.
• 3: Melt 30 g butter in a small frying pan on high heat, then add 30 g caster sugar.
  Add the apple slices...
• 4: ...and caramelize on both sides.
  Leave to cool on a wire rack.
• 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.
• 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.
• 7: Pour the hot liquid into the egg mixture, mix well...
• 8: ...and return to the pan, pouring through a fine strainer.
• 9: Put back on low heat and whisk gently but constantly until the mixture thickens slightly.
• 10: Finish by adding 50 g butter and give the custard a quick whizz with a stick blender for a smooth texture.
• 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.
• 12: Pour the apple custard into the tart case.
• 13: Arrange the caramelized apple slices in a rosette.
• 14:

  Baking

  Bake for 30-40 minutes.
• 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.

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