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
RUSTIC AUTUMN FRUIT TART
This delightful, warming dessert is quick to make and a pleasure to eat.
Provided by CULINARYJEN
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
- Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
- Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
- Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 50.5 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 136.5 mg, Sugar 24 g
AUTUMN APPLE TORTE
During apple season, I always look forward to making this yummy torte. It has a cream cheese layer and apples galore. -Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust., Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. , Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack., Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 136mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE CUSTARD TART
Make and share this Apple Custard Tart recipe from Food.com.
Provided by Alia55
Categories Tarts
Time 1h40m
Yield 1 tart
Number Of Ingredients 14
Steps:
- Prick the bottom of the shell and chill for 20 minutes.
- Preheat oven to 400 degrees F
- Line the unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
- Bake crust for 20 to 25 minutes until crust is dry and lightly browned.
- Remove weights and cool crust on wire rack.
- In a small saucepan heat the apricot preserves until boiling.
- Remove from heat and strain to get rid of lumps. Add the Cognac
- When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart.
- Let the glaze dry between 20 - 30 minutes.
- In a large bowl whisk the flour and sugar together.
- Mix in the eggs and stir with a wooden spoon to make a smooth paste.
- Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up.
- Remove from heat and gradually whisk into the egg mixture, stirring constantly.
- Whisk in the Apple Brandy.
- Add vanilla now and set this mixture aside while you prepare the apples.
- Peel, core, and slice the apples into 1/4 inch thick slices.
- Melt the 2 tablespoons butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons sugar.
- Add the apples and sauté until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.
- Preheat oven to 350 degrees F
- Arrange the apple wedges in concentric circles 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
- Sprinkle lightly with the Cinnamon Sugar.
- Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.
- Place the tart under the broiler in the oven just long enough to caramelize the sugar. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields.
- Serve with softly whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2469.5, Fat 108.6, SaturatedFat 44.2, Cholesterol 551.2, Sodium 1088.5, Carbohydrate 356.3, Fiber 23.6, Sugar 206.4, Protein 33.6
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