Apple Custard Tart:
Have ready a 9 inch (23 cm) tart pan with a removable bottom. Lightly butter, or
spray the bottom of the tart pan with a non stick vegetable spray.
Sweet Pastry Crust:
Place the flour, salt, and butter in your food processor and process until it
looks like coarse crumbs. Add
the sugar and process until combined. In a separate bowl, whisk the egg with the
water. Add to the flour mixture and process until the pastry is moistened and
starts to come together.
Take about 3/4 (about 300
grams) of the pastry and, on a lightly floured surface, roll into an 11 - 12 inch (28
cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from
sticking to the counter and to ensure uniform thickness, keep lifting up and
turning the pastry a quarter turn as you roll.
When the pastry is
the desired size, slip the bottom plate of the tart pan under the pastry until
it is in the center. Fold the over hanging edges of the pastry into the center and transfer (the pastry and
bottom plate) into your tart pan. (See video for demonstration.) Then lightly press
the pastry up the sides of pan. Roll your rolling
pin over the top of the pan to get rid of excess pastry. Prick bottom of pastry
with the tines of a fork (this will prevent the
pastry from puffing up as it bakes). Cover and refrigerate for about 20
minutes (to help prevent the pastry from shrinking during baking).
Preheat your oven to 350 degrees F (180 degrees
C) and place the oven rack in the center of the oven.
unbaked pastry shell with parchment paper. Fill with
pie weights or beans, making sure the weights are to the top of the pan and
evenly distributed over the entire surface.
Place tart pan on a larger baking sheet to make it easier to remove from oven.
Bake crust for about 20 to 25 minutes
until dry. Remove weights and bake for another 5 minutes or until crust
is just tinged with brown. Remove from oven and cool on wire rack.
When cool, spread (I use a pastry brush) a thin layer of warm apricot glaze over the
bottom and sides of the pastry to seal the crust and prevent it from getting
soggy. Let the glaze dry (20 - 30 minutes).
In a small saucepan, heat the apricot preserves until boiling (can heat in
microwave). Remove from heat and strain to get rid of lumps. Add the water or
Custard: In a
large bowl, whisk the flour with the salt and sugar. Whisk in the eggs to make
a smooth paste.
Meanwhile, in a small saucepan over medium heat, heat the cream until it just starts to boil. Remove
from heat and gradually whisk into the egg mixture,
whisking constantly. Whisk in the vanilla extract. Set this mixture aside while you prepare the
Peel, core, cut the apples into thin 1/8 inch slices.
Arrange the apple slices in a concentric circle on top of the cooled
and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart
pan (do not overfill or the custard will drip between the crust and the
pan). Bake for about 30 to 40 minutes or until the custard has set and the
apples are tender when pierced with a knife.
tart cool about five minutes on a wire rack. Next, dust the top of the tart
powdered sugar. Then, using a hand
held butane kitchen torch or under the oven's broiler, brown the tips of the
apple slices. Watch carefully. Finally, using a pastry brush, lightly brush the top of the tart,
the apples, custard, and edges of pastry with the apricot glaze. If desired, sprinkle the
edges of the tart with pearl sugar or sliced almonds.
The tart can be
covered and stored in the refrigerator for 2 to 3 days.
Makes 1 - 9
inch (23 cm) tart.
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