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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.

28K 8 3.5

Last modified on: July 26^th 2020

Keywords for this recipe:

For 3 tarts, you will need:

1 900 g Sweetcrust pastry (pâte sablée)
2 6 apples
3 90 g butter
4 90 g caster sugar
5 450 g egg ( How to... )
6 150 g caster sugar
7 210 g cornflour
8 1 litre 800 ml apple juice
9 900 g liquid cream
10 150 g butter
Total weight: 5,820 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 900 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 6 apples and cut into even slices.

Stage 3 - 3 min.

Melt 90 g butter in a small frying pan on high heat, then add 90 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 450 g egg and 150 g caster sugar into a bowl and mix. Add 210 g cornflour and mix again.

Stage 6 - 10 min.

Pour 1 litre 800 ml apple juice and 900 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 150 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.

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 paste, Apple confectioner's custard, Mulled apple juice, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Duet of creamed cauliflower and cabbage , Cauliflower and chickpea purée, Pan-fried fish fillets, braised cabbage with Noilly Prat, Mousse with two chocolates, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, How to make a good pastry tart case , Parisian-style chocolate custard tart, Pear and chocolate tart with a hint of mint, How to roll out pastry for a tart, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Gâteau Nantais, Leek and Mimolette tart, Choux pastry (pâte à choux), Plain cake, ... All

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