Apple Custard Tart
Ingredients:
Dough
- 1/2 cup butter - melted
- 3/4 cup almond flour
- 3/4 cup flour
- 2 T sugar
- pinch of salt
Filling
- 3 eggs
- 1/2 cup sugar
- 1/2 tsp vanilla
- Pinch of salt
- 1 cup heavy cream
- 1-2 T calvados or brandy - optional
- 1/4 tsp cinnamon
- 2-3 apples - skin on unless extra thick skin then peel and core. Gravenstein or other tart apple is our recommendation
- 1 T lemon juice
Preparation:
Heat oven to 350 degrees. Start by making the dough, add melted butter to flours, sugar and salt in a bowl and mix well. Transfer to a 9-inch tart pan with removable bottom. Gently press into pan and up sides evenly. Place in freezer while preparing apples and filling.
Prepare the filling. In a medium bowl whisk together eggs, sugar, vanilla, salt, cream, brandy and cinnamon. Slice apples as thin as possible and toss with lemon juice. (A mandolin is a great way to get thin even slices of apple.) Remove crust from freezer and arrange apples in a spiral around outside and then inside. Carefully pour with a ladle half of the filling slowly over apples, let sit for a minute and pour with remaining filling. Sprinkle with 1 T sugar. Place tart pan on a sheet pan for easy transfer to oven and bake for 45-50 minutes until set and golden brown on top. Let cool and serve warm or chilled with ice cream or whip cream. Store in refrigerator. Serves 8-10.