French Apple Custard Tart Food

FRENCH APPLE CUSTARD TART

Steps:

• Preheat the oven to 220°C/200°C fan/425°F (gas 7). Butter a 28cm/11" tart tin (no need to butter if using non-stick moulds) or tart ring. Roll out the pastry dough evenly, larger than the tart tin (about 4cm larger) and press well into the tin. Chill in the fridge.
• Peel the apples, cut into quarters and core them. Cut each quarter into 4 slices and arrange them evenly over the pastry, starting from the outside and arrange the slices in the form of a flower. Make a second smaller layer to fill in any gaps. Bake for 15 minutes.
• Meanwhile, using a hand whisk or fork, beat the egg yolks, sugar, nutmeg (or cinnamon), vanilla and cream. Pour over the apples and bake for about a further 30 minutes (20-25 minutes for tartlets) or until the top has delicious custardy brown patches.

FRENCH APPLE TART

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

FRENCH APPLE TART

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

FRENCH APPLE-CUSTARD PIE

Steps:

• FOR THE APPLES & FILLING:.
• Preheat oven to 325°.
• Melt the 2 tablespoons butter for the apple filling in a large sauté pan over medium heat.
• Add apples and 2 tablespoons sugar; sauté until apples are soft but not mushy, 8 to 10 minutes.
• Remove from heat & stir in rum and 1/8 teaspoons salt.
• Spread apples over the bottom of the prebaked pie crust.
• Thoroughly whisk together this mixture before pouring it over the apples in the crust: eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 teaspoons salt; pour over apples in pie crust.
• Bake pie until custard is barely set in center, about 30 minutes.
• FOR THE ALMOND TOPPING:.
• Combine almonds, 1/3 cup sugar, and remaining 2 tablespoons butter for the almond topping in a bowl.
• Remove pie from the oven; sprinkle pie with topping.
• Cover pie with a pie shield if the edge of the crust seems to be overbrowning.
• Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15-20 minutes more.
• Completely cool pie before slicing, or chill pie, then bring it to room temperature when ready to serve.
• *Use a pie shield to prevent pie crust from burning. You can buy a premade shield or make your own. Fold a 9" piece of 36" wide foil into thirds so it measures 3x36". Wrap it around the edge of the pie, crimping the shield where the ends of the foil meet.

APPLE TART 'MAMAN BLANC'

Steps:

• For the pastry, pulse together the flour, butter and a pinch of sea salt in a food processor until it reaches a sandy texture. Add the egg, 1 tsp cold water and pulse again briefly. If you over-mix the dough at this stage it will lose its flakiness. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 secs, or until smooth and well combined. With the palm of your hand, flatten the dough slightly to 1cm thickness, then sandwich it between 2 large sheets of cling film. Place on a baking tray and chill for 30 mins.
• Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/3-4cm deep loose-bottomed cake tin on a baking tray. (Or use a 22cm/2-3cm deep tart ring and place on a greaseproof-lined baking tray.) Remove the top layer of cling film. Carefully pick up the dough and place it into the tin with the second layer of cling film facing up. Lift and tuck the dough into the edges of the tin and discard the cling film. By tucking in the base you minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it is 2mm above the tin all around the edge. Prick the bottom of the tart with a fork. Chill in the fridge for 20 mins.
• Meanwhile, for the filling, heat the butter, lemon juice and 15g of the caster sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside. Heat oven to 220C/200C fan/gas 7. Place a baking sheet into the oven to pre-heat.
• Arrange the apple segments in concentric circles over the chilled base, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tin or tart ring (on its lining paper) onto the pre-heated baking sheet and bake for 10 mins. Reduce the oven to 200C/180C fan/gas 6, then continue to cook for 15-20 mins more.
• Meanwhile, whisk together the double cream, egg and the remaining 50g caster sugar until well combined. After the 15-20 mins baking - when the pastry is pale golden brown and the apples have started to caramelise - sprinkle the tart with the 1 tbsp caster sugar, then pour the custard mixture into the tart. Bake for a further 10 mins until the filling has just set.
• To serve, remove the tart from the oven and set aside for 1 hr to cool slightly. Carefully remove the tin or tart ring and serve immediately with crème fraîche.

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)

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.

FLAN PâTISSIER (FRENCH CUSTARD TART)

Steps:

• Infuse milk: Place milk, vanilla seeds, used beans and 50g (1/4 cup) sugar in a large saucepan over medium high heat. Bring to just before boiling, stirring to dissolve the sugar. Remove from heat, place lid on and leave to steep for 10 minutes.
• Yolk mixture: Meanwhile, place egg yolks, egg and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.
• Temper eggs: While whisking the eggs, slowly pour in about half the milk in a thin stream. Whisk until combined.
• Thicken custard: Pour the egg-milk mixture back into the saucepan then whisk to combine. Place over medium low heat, stirring constantly so the base doesn't catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously - will become smooth.
• Stir 20 seconds after bubbles appear: When the custard is thickened and hot and you see the first big lazy bubbles appear on the base, whisk constantly on the stove for a further 20 seconds then remove from stove. (To check for bubbles, pause stirring for a few seconds)
• Butter: Whisk butter in until fully incorporated.
• Strain & cool: Immediately strain into a bowl through a fine mesh strainer. Discard vanilla bean. Cover with cling wrap touching the surface. Cool on counter (3 hrs+) then refrigerate 12 - 24 hours. (Note 5)
• Work with pastry as frozen as possible - it's easier. (Note 4)
• Cut base and sides: Cut base out using the inside of the pan as a guide on one sheet of puff pastry. Cut three 25 x 5.5cm (2.15 x 10″) wide strips on the other sheet of puff pastry. Place base and sides back in freezer. RESERVE offcuts (for emergency patching).
• Line pan: Butter and line the sides of a 20cm/8" springform pan with a 5.5cm / 2.2" strip of baking paper. We are not using the pan base. (Note 6)
• Line sides: Place cake pan on a square sheet of baking paper on a plate. (Note 6) Remove cut puff pastry from freezer. Working quickly, when sides have JUST thawed enough to bend, line sides of cake pan with puff pastry, overlapping by 1cm / 0.4", using water to seal - just press down for now (will seal properly later).
• Base: Brush base of sides with water. Fit base into cake pan (see video at 2 min 50 sec for technique).
• Seal pastry: Use the back of a teaspoon to press base into the corner. Then smear the now-thawing puff pastry to full seal.
• Prick base: Prick base 30 times with fork. (I always forget!!)
• Freeze: Cover with cling wrap, freeze 4 - 24 hours. (Note 4)
• Preheat oven to 220°C/430°F (200°C fan) for 30 minutes.
• Line & fill with beads: Pick up crust using paper and place on tray (on the paper). Crumple 2 x 60cm / 2 feet long sheets of baking paper (Note 7) then fit into crust arranged in X. Fill with baking beads 1cm / 0.4" below rim (Note 8). Press to push paper into corners.
• Blind bake 25 min + 5 min: Bake 25 minutes, then use overhang paper to remove beads carefully (if sides look like they will cave in, return to oven with beads for 5 min). Bake 5 minutes then cool 10 minutes. (Seal any visible cracks with puff pastry scraps)
• Turn oven down to 200°C/390°F (180°C fan).
• Fill with custard: Remove Creme Patissiere from fridge. Whisk to loosen, scrape into crust - fill to 1cm/0.4" below rim. (Leftover custard Note 7) Smooth surface, brush custard surface with egg yolk (use it all).
• Bake 65 minutes, rotating tray 180° at 45 minutes. It will puff up in the last 15 ninutes like a souffle. Remove from oven - it will still be very wobbly, have faith! It will set when cool!Golden surface - If the top is not golden like pictured, switch on broiler to caramelise surface. Watch carefully - takes minutes!
• Cool on counter for 4 hours (in pan). Transfer to plate (still in pan), cover loosely with cling wrap, then refrigerate 12+ hours.
• Serve: Remove from fridge 1 hour prior to serving to bring to room temperature. Cut into slices like cake! The pastry is crispy & flaky. The custard will cut neatly (it will not ooze) but when you bite into it, the custard is beautifully soft and creamy. Traditionally eaten as a hand held bakery treat in France but you can use a plate if you're feeling civilised!
• Shelf life: Flan Pâtissier is at its best in the first 24 hours after it is put in the fridge after baking as this is when the pastry is still beautifully crisp. Beyond this the pastry starts to soften which no one has pointed out yet because everyone is besotted by the custard! But I notice. :)

RASPBERRY CUSTARD TART

Steps:

• Instructions MAKE THE CRUST: 1. Add the flour and sugar into a large bowl and mix. Add the melted butter and mix well. It may look a little "crumbly." Add the water, egg yolks, and salt and mix thoroughly. Feel free to use your hands to make a nice ball of dough. 2. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to an hour. After 30 minutes to an hour, remove the dough from the fridge, spread it in a tart mold, and bake for 15 minutes at 355°F. Remove and cool. 3. Take a fork and gently poke the bottom of the pan, perforating the dough randomly. Set foil or parchment paper on top of the dough, then place ceramic pie weights (baking beans) on top of the crust, and prebake the crust in the oven for around 15 minutes at 355 degrees. MAKE THE CUSTARD: 1. Mix the egg yolks with the sugar. Whisk well. Add the flour (or cornstarch) to the eggs and sugar mixture and mix thoroughly. Add 1/2 cup of milk to thin. 2. Heat the remaining milk on the stove on medium. When the milk is warm (after 3-4 min), add the eggs/flour/sugar/milk mixture and the split and scraped vanilla bean. Whisk until boiling. When it boils, your custard should already be thick and creamy. 3. Spread the custard thoroughly over the crust and top with raspberries (or any kind of fruits you like). Sprinkle with powdered sugar. Bon appétit!