TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)
The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!
Provided by evelynathens
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
- Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
- For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
- For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
- Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
- Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.
APPLE CUSTARD PIE
There's no need to pull out your rolling pin to make this sweet apple custard pie. It has an easy press-in crust under a mouthwatering filling.-Love Creek Orchards, Carol Adams, Medina, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 302mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
- Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
- Gently press into place.
- Trim and finish edges.
- Refrigerate 30 minutes.
- Preheat oven to 375F.
- Line pastry with foil and fill with pie weights or dry beans.
- Bake 15 minutes.
- Remove foil and weights and continue baking 10 more minutes.
- Cool.
- Arrange pears in pastry in concentric circles, overlapping slightly.
- Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
- Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
- Pour over pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking until custard is set, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
BAKED APPLE CUSTARD
Easy traditional custard with a difference that children like. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
- Reduce heat to medium-low, cover and cook 1 minute longer.
- Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
- Preheat oven to 325-degrees F.
- Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
- In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
- Blend in milk (or half and half) and vanilla.
- Pour custard into prepared custard cups.
- Set custard cups into large shallow baking pan.
- Add enough boiling water to pan so water comes up halfway up sides of cups.
- Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
- Remove cups from water and let cool to room temperature.
- Top each custard with 4 (reserved) overlapping apple slices.
- Refrigerate until cold or overnight.
- Sprinkle with nutmeg before serving.
SPICED APPLE MUFFIN BREAD
Instead of sprinkling with cinnamon sugar before baking, you could also add your favorite streusel topping to make this bread more like coffee cake. I like to serve it warm with applesauce. - Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, milk, 1/2 cup sugar and oil until well blended. Combine flour, baking powder, salt, 1/2 teaspoon cinnamon and allspice; gradually beat into sugar mixture until blended. Fold in apples. Transfer to a well-seasoned 10-in. cast-iron or other ovenproof skillet. Sprinkle with remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon. Bake until until a toothpick inserted in the center comes out clean, 35-40 minutes. Let cool 10 minutes; serve warm.
Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 240mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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APPLE AND CUSTARD TART RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8-10Total Time 1 hr 30 minsCategory Dessert
- Combine the flour, butter and sugar in a food processor and pulse to form coarse breadcrumbs. Add 1½ tablespoons of iced water and pulse until the dough starts to form a ball. Knead just 2 or 3 times to bring the dough together, then wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Heat oven to 200°C. Roll out the dough to a ½ cm-thick sheet and press into a 22cm fluted tart tin. Put in the freezer for 10 minutes to firm, then line with baking paper, top with pastry weights and bake for 10 minutes. Remove weights and bake for a further 5 minutes. Allow to cool to room temperature in the tin.
- For the apple filling, core and cut the apples and toss the pieces immediately in the lemon juice to prevent them browning. Put sugar and 50ml water into a medium saucepan and cook over high heat until the sugar is dissolved. Add the apples and cornflour and stir to coat in the sugar. Reduce the heat to low, cover and cook for about 10 minutes, stirring occasionally, until the apples have softened to a chunky jam. Allow to cool to room temperature, then press into the base of the tart tin and refrigerate until firm, about 30 minutes.
- Heat your oven to 160°C. For the custard, whisk the eggs and caster sugar together until the sugar is completely dissolved. Whisk in the warm milk a little at a time and whisk through the vanilla. Pour the custard mixture over the pie, dust with the cinnamon and bake for about 30 minutes until the custard is beginning to firm (test by tapping the pan and watching the ripples in the centre of the custard). Allow to cool to room temperature, then serve.
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