APPLE TART WITH CUSTARD
This is a classic apple tart recipe with a delicious creamy custard. The cast-iron pans create an unbelievable crispy crust that is better than a classic apple pie.
Provided by Janine Waite
Categories Dessert
Time 1h15m
Number Of Ingredients 19
Steps:
- In a food processor, combine the flour, salt, and 2 tablespoons of the sugar.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add cold water, 1 tablespoon at a time. I usually add 2 tablespoons of extra water.
- Pulse until the dough comes together but is still slightly crumbly.
- Turn the dough onto a lightly floured surface and knead gently.
- Shape the dough into a flattened ball and wrap with plastic wrap, and refrigerate for at least 20 minutes
- Once the dough is chilled, place on a floured surface and roll the dough into a size larger than your cast iron pan. If the dough is too crumbly at this point, add another tablespoon of water to it and mix it in by hand.
- Place the dough over your pan and allow the dough to hang over the edge. Don't worry if the crust looks a bit rustic.
- Peel and core apples. Slice in medium thickness
- Melt 2 tablespoons butter in medium-size saucepan over medium-low heat.
- Add prepared apples and saute until tender, about 10 minutes. Using a slotted spoon, transfer apples to a bowl.
- Combine the apples, sugar, cornstarch, and spices.
- Mix until apples are thoroughly coated.
- Beat one egg in a small bowl and set aside.
- Add the heavy cream to a sauce pan.
- Cook over medium heat.
- Scrape seeds from the vanilla bean into the cream.
- Bring to a boil.
- In another saucepan, beat the 4 egg yolks and sugar together.
- Gradually add the hot cream mixture into the egg mixture and whisk thoroughly after each addition.
- Stir over low heat until the mixture thickens slightly and coats the back of a spoon, about 7 minutes. Do not boil.
- Remove from heat and whisk in 1 whole egg.
- Pour custard into crust.
- Place apples over custard.
- Now with you pan and crust, place the apples over the custard.
- Dot the apples with the cubes of butter.
- Gently fold the dough edges in toward the center.
- Brush the top crust with the melted butter.
- Generously sprinkle the raw sugar over the top.
- Bake at 400 degrees for 30 minutes
Nutrition Facts : ServingSize 8 servings, Carbohydrate 59 g, Protein 7 g, Fat 46 g, SaturatedFat 28 g, Cholesterol 243 mg, Sodium 398 mg, Fiber 3 g, Sugar 30 g, Calories 664 kcal
FRENCH APPLE CUSTARD TART
Adapted from 'France the Beautiful Cookbook' by the Scotto Sisters - with reduced sugar in the creamy custard filling and addition of nutmeg. Makes one large tart, 2 medium tarts or 8 tartlets. Blind-baking the pastry is done by baking the apples first with the pastry before adding the custard filling.
Provided by Jill Colonna
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
GINGERBREAD APPLE FLAN WITH APPLE CUSTARD
Make and share this Gingerbread Apple Flan with Apple Custard recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven 350 degrees F.
- Combine flour, brown sugar, 1/3 cup of the granulated sugar, baking powder, baking soda, 1 ¾ tsps of the ginger, remaining spices and salt and pepper in a bowl.
- Add 2 of the eggs, molasses and 6 tblsps of the butter and blend until just combined.
- Scrape dough into buttered 9 or 10 inch springform pan and, with lightly-floured hands, pat it evenly onto the bottom and 2 inches up sides of pan.
- Arrange the apple slices, cored side down, in concentric circles over the gingerbread.
- Sprinkle them with remaining ¼ tsp ginger and bake for 30 minutes, or until apples are browned lightly.
- Whisk together remaining 2 eggs, ¼ cup sugar, 4 tblsps butter, rind and lemon juice and pour evenly over apples, being careful not to let any drip onto sides of pan.
- Bake another 20-25 minutes, or until custard is just set.
- Serve at room temperature.
Nutrition Facts : Calories 352.3, Fat 13.8, SaturatedFat 8, Cholesterol 115.1, Sodium 251.2, Carbohydrate 53.1, Fiber 1.5, Sugar 31.2, Protein 5.4
CARAMEL APPLE TARTLETS
From Hungry Girl 200 under 200 on pages 274-275. Nutritional Facts according to book: Per Serving (2 tartlets): 100 calories, 2 g fat, 76 mg sodium, 21 g carbs, 1.5 g fiber, 11 g sugars, 1 g protein
Provided by QwertyChef
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Immediately after unrolling phyllo sheets, spray with nonstick spray. Divide sheets into two stacks of three. Cut each stack into six sections by cutting each in half lengthwise and then into thirds horizontally. You should now have twelve mini stacks.
- Prepare a 12 cup muffin pan by spraying with nonstick spray. Gently place each mini stack into a cup, pressing down lightly with your fingers so the dough creates a cup shape. Bake in the oven for 8 to 10 minutes, until lightly browned. Set aside to cool.
- In a small unheated pot, combine butter, brown sugar, cornstarch, and cinnamon with 1 tablespoon water. Stir until ingredients have mostly dissolved.
- Over medium heat, cook and stir brown sugar mixture until it thickens to a caramel sauce-like consistency.
- Reduce heat to low and add the apples. Cook for 3 to 4 minutes, until apples have softened, stirring continuously so the filling does not burn.
- Evenly distribute filling among the twelve pastry shells. If you like, top with Reddi-wip just before serving. Enjoy hot or cold!
Nutrition Facts : Calories 148.7, Fat 3.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 116.7, Carbohydrate 27.5, Fiber 1.7, Sugar 14.3, Protein 1.7
FRESH APPLE TARTS
These tarts are easy to make and bake. White sugar may be used in place of brown sugar.
Provided by Punkin
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
- While the dough is chilling, prepare the apple filling.
- In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
- Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
- Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
- Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g
CUSTARD TART WITH NUTMEG PASTRY
There's something so honest about a custard tart, simply topped with a grating of nutmeg
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
- Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it's ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.
Nutrition Facts : Calories 405 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
APPLE TARTLETS
This is an adopted recipe that I have not yet tried. The original chef states that these are best served warm.
Provided by Ms B.
Categories Tarts
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients in a bowl and cut in butter.
- Mix filling ingredients together.
- Refrigerate dough for 2 hours On a floured surface roll out to 1/4 inch think.
- Cut into circles and place in tart pans.
- Spoon filling into dough and cover with remaining top.
- Bake at 350 degrees for 35 minutes until golden.
Nutrition Facts : Calories 203.6, Fat 8.5, SaturatedFat 4.5, Cholesterol 44.4, Sodium 65.6, Carbohydrate 29.9, Fiber 1.2, Sugar 8.6, Protein 2.8
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