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.
33 K 3.5/5 (8 reviews)
2 hours 40 min.
Easy
3 tarts
10 IngredientsLast modified on: July 26th 2020
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 measures:
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 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...
Add the apple slices...
Stage 4 - 7 min.
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.
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 | 910 RDI=350 % | 5,310 RDI=500 % | 3,960 RDI=600 % | 60,530 RDI=3,030 % | 253,420 RDI: 3,030 % |
| Per 100 g | 20 RDI=6 % | 90 RDI=9 % | 70 RDI=10 % | 1,040 RDI=50 % | 4,350 RDI: 50 % |
| Per tart | 300 RDI=120 % | 1,770 RDI=170 % | 1,320 RDI=200 % | 20,180 RDI=1,010 % | 84,480 RDI: 1,010 % |
How much will it cost?
- For 3 tarts : 17.60 €
- Per tart : 5.90 €
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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
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Liquid cream
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Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Late summer tart with plums and apricots, Pear and lime meringue pie, Flaked almond tart, Apricot and almond cream tart, ... See them all 42
Egg
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