This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
49 K 3.5/5 (8 reviews)
2 hours 40 min.
Easy
5.90 €
1 tart
10 IngredientsLast modified on: July 26th 2020
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.
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...
Add the apple slices...
Stage 4 - ⌛ 7 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 300 RDI=120 % | 1,770 RDI=170 % | 1,320 RDI=200 % | 20,180 RDI=1,010 % | 84,480 RDI: 1,010 % |
| Per 100 g | 20 RDI=6 % | 90 RDI=9 % | 70 RDI=10 % | 1,040 RDI=50 % | 4,350 RDI: 50 % |
How much will it cost?
- For 1 tart : 5.90 €
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
Like these other recipes: Mulled apple juice, Apple confectioner's custard, Apple paste, Apple syrup, ... See them all 4
Liquid cream
Like these other recipes: Rosemary steamed fish, Strawberry, kiwi and mascarpone verrines, The strange gratin, Mushrooms on toast, French style, Bisto-style canapés, ... See them all 171
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, How to bake blind , Flaked almond tart, Apple-almond shortbread tart, Cottage cheese tart, ... See them all 45
Egg
Like these other recipes: Nanou's egg rice, Bacon and cabbage omelette, Moist chocolate cake, Spinach brik parcels, Fish Mousselines, ... See them all 245
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018414 K5 40 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019318 K3.8 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017434 K3.5 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018438 K 24.3 45 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011357 K4.8 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.