1,420 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:

1 900 ml Sweetcrust pastry (pâte sablée)
2 6 apples
3 92.88 ml butter
4 90 ml caster sugar
5 450 ml egg
6 150 ml caster sugar
7 203.7 ml cornflour
8 1 litre 800 ml apple juice
9 900 mls liquid cream
10 154.8 mls 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 900 ml 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 92.88 ml butter in a small frying pan on high heat, then add 90 ml 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 ml egg and 150 ml caster sugar into a bowl and mix. Add 203.7 ml cornflour and mix again.

Stage 6 - 10 min.

Pour 1 litre 800 ml apple juice and 900 mls 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 154.8 mls 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: Mulled apple juice, Apple paste, Apple confectioner's custard, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Quiche filling mixture, Vanilla ice cream, Cauliflower and chickpea purée, Veal with mushrooms and green asparagus, Eggs "en cocotte" with spinach, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Parisian-style chocolate custard tart, Apple amandine tarts from Brélès, Pear, grapefruit and pistachio tart, How to make tart cases, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Apple Batter Puddings, Eggs with green asparagus and Parmesan cheese, Hamburger buns, Rum babas, Chestnut and hazelnut biscuits, ... All

Other recipes you may also like

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
320K4 2 hours 30 min. July 4^th 2018

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
734K 313.7 36 min. January 27^th 2017

Tartiflette

A personal version of a classic recipe from Savoy.
584K 14.6 1 hour 27 min. September 16^th 2019

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 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.