A light, crisp, and tasty apple tart with a rich and creamy custard. Can be served on its own but also makes for a delicious dessert. A gratifying recipe! The tough part is to get ripe, juicy apricots.
Yield: 8
Time: 1 hour 45 minutes
Ingredients:
- 1 sweet shortcrust pastry for a 10 inch (24 cm) tart pan with removable bottom, for ingredients click here
- 1 Tbsp butter
- 3 Tbsp sugar
- 4 Golden Delicious apples or any other tart apple variety, peeled, cored and cut into 1 inch (2,5 cm) slices.
- 4 eggs
- 1/2 cup (120 ml) heavy cream
- 1 Tbsp grated lemon rind
Resist the tempation to slice the apples too thinly, they shrink!
Preparation:
First I prepare the sweet shortcrust pastry and let it rest in the fridge – you find the recipe here.
Preheat the oven to 375°F (190°C).
Apples:
Line a baking sheet with baking paper. Grease it with 1 tablespoon butter. Arrange apple slices on a baking sheet making sure that they do not touch. Sprinkle it with 1 tablespoon of sugar. Bake the slices for 5 minutes on each side. Apple slices should be soft but still holding their shape. Remove from the oven and allow to cool.
Custard:
In a mixing bowl combine the eggs, the remaining 2 tablespoon sugar, grated lemon rind, milk,
Assembly:
Keep oven temperature at 375°F (190°C). Roll out the pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides. Arrange the apple slices in a circular pattern over the crust. The slices should fill up to 3/4 of the pastry shell. Carefully pour the custard mixture into the pie crust, filling it to just about 1/2 inch (about 1 cm) under the pastry rim. Do not overfill! Bake it for about 35 – 40 minutes or until the custard is set and the apples start to get nicely golden brown on the edges. Cool the tart for at least 15 minutes delicious and light apricot tart with an intense flavor of apricots. When you are ready to serve, remove the tart pan rim.
