1,436 easy and fully explained recipes, with 66,216 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.

31K 3.5/5 based on 8 reviews

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 will 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
60,529 Kcal or 253,423 Kj	912 gr	5,312 gr	3,958 gr
3,026 %	351 %	501 %	600 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,040 Kcal or 4,354 Kj	16 gr	91 gr	68 gr
52 %	6 %	9 %	10 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
20,176 Kcal or 84,473 Kj	304 gr	1,771 gr	1,319 gr
1,009 %	117 %	167 %	200 %

% 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, Mulled apple juice, Apple confectioner's custard, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Caramelized pear custard tart, Turnip and sesame puree (tahina) soup, Scallops with sorrel and Noilly Prat, Vegetable clafoutis, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, How to roll out pastry for a tart, Lemon and lime custard tart, Peach and green tea tart, Tarte Jurassienne, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Rabbit terrine, Gisèle's Pasties, Crème caramel, Génoise (Genoa sponge), Toasted-flour biscuits, ... All