1,421 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

29K 8 3.5

Last modified on: July 26^th 2020

Keywords for this recipe:

For 3 tarts, you will need:

1 1 lb + 15.7 oz Sweetcrust pastry (pâte sablée)
2 6 apples
3 3.3 oz butter
4 3.2 oz caster sugar
5 15.8 oz egg ( How to... )
6 5.3 oz caster sugar
7 7.2 oz cornflour
8 3 lb + 15.4 oz apple juice
9 1 lb + 15.7 oz liquid cream
10 5.5 oz butter

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:

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.

The pastry case

Roll out 1 lb + 15.7 oz 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 6 apples and cut into even slices.

Stage 3 - 3 min.

Melt 3.3 oz butter in a small frying pan on high heat, then add 3.2 oz 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 15.8 oz egg and 5.3 oz caster sugar into a bowl and mix. Add 7.2 oz cornflour and mix again.

Stage 6 - 10 min.

Pour 3 lb + 15.4 oz apple juice and 1 lb + 15.7 oz 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 5.5 oz 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
13,126 Kcal or 54,956 Kj	183 gr	1,181 gr	853 gr
656 %	70 %	111 %	129 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
226 Kcal or 946 Kj	3 gr	20 gr	15 gr
11 %	1 %	2 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
4,375 Kcal or 18,317 Kj	61 gr	394 gr	284 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 3 tarts : 17.59 €
Per 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 juice: You can check-out other recipes which use it, like for example: Apple confectioner's custard, Mulled apple juice, Apple paste, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Hearty potato and ham gratin, Smoky sausage and mash, Broccoli savoury custard, Chestnut mousse in a whipper , Creamy spinach and potato gratin, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Lemon and lime custard tart, Rhubarb tart, Lemon Tart / Meringue Pie, Pear and chocolate tart with a hint of mint, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Flognarde, Invisible apple cake, Checkerboard biscuits, Pan-fried cheese, egg and spinach toastie, ... All

Other recipes you may also like

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

Fresh spinach with cream

Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
340K3.8 1 hour 43 min. September 29^th 2012

Spinach fritters

This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
221K4 2 hours 6 min. May 20^th 2015

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
229K 14.7 1 hour 28 min. November 3^rd 2011

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
322K5 1 hour 13 min. May 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.