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 26th 2020
Keywords for this recipe:For 1 tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
2 apples - 3
30 g butter - 4
30 g caster sugar - 5
150 g egg ( How to... ) - 6 50 g caster sugar
- 7
70 g cornflour - 8
600 ml apple juice - 9
300 g liquid cream - 10 50 g butter
- Total weight: 1,940 grams
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 300 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 2 apples and cut into even slices.Stage 3 - 3 min.
Melt 30 g butter in a small frying pan on high heat, then add 30 g caster sugar.
Add the apple slices...
Add the apple slices...
Stage 4 - 7 min.
Stage 5 - 3 min.
The custard filling
Put 150 g egg and 50 g caster sugar into a bowl and mix. Add 70 g cornflour and mix again.Stage 6 - 10 min.
Pour 600 ml apple juice and 300 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 50 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.
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 |
| 4,375 Kcal or 18,317 Kj | 61 gr | 394 gr | 284 gr |
| 162 % | 17 % | 28 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 226 Kcal or 946 Kj | 3 gr | 20 gr | 15 gr |
| 8 % | 1 % | 1 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,375 Kcal or 18,317 Kj | 61 gr | 394 gr | 284 gr |
| 162 % | 17 % | 28 % | 32 % |
How much will it cost?
- For 1 tart : 5.86 €
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: Blackberry and almond fondant tart, Eton mess, Smoky potato and potimarron gratin, Pasta with mushrooms, Tagliatelle with cockles, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to roll out pastry for a tart, How to make tart cases, Mini almond-morello tarts, Bounty-style tart for Alison, Tarte Jurassienne, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Baked eggs with chicken and spinach, Oven omelette, Caramelized apple "moelleux" cake, Lime (or lemon) curd, Spinach fritters, ... All |
Other recipes you may also like
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 4th 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 27th 2017
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 26th 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 3rd 2020
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.249K4 2 hours 22 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
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.