~ A Note About the Nester ~
I once ate and apple and found half a worm. It made me realize that it is better to find a whole worm… think about it. :o)
French Inspired Apple Custard Tart
Last summer our family took an amazing trip toFrancee and we dined our way through Paris and provenance. On our second day in Paris, we just randomly chose a little cafe that served up organic dishes that were pre-made. I must say that I was a little worried about the flavor of the food, but it turned out to be quite delicious! We bought an apple custard tart that was was a delightful blend of custard, apples, and crispy flaky croissant crust. And so for the rest of our trip, we kept sampling apple tarts and we were greatly disappointed. S, of course, I’ve been wanting to recreate the tart we had inFrancee. For those who know me, you wouldn’t be surprised that I’ve been a little focused on accomplishing this task. You see, I have a little obsessive personality trait that my family finds either annoying or entertaining.Recently we took a family trip toMontana and I had a lot of time on my hands… so, I tried a few attempts at creating this apple tart. I finally came up with a version that is really close to the original tart! My dessert has a flaky croissant crust and a layer of egg custard followed by cooked apple slices and then finally topped with a rich glaze of apricot jelly and calvados brandy. I hope you enjoy baking and eating it as much as my family does. This dessert doesn’t last too long in our house!
It is best served warm and fresh. But, if eaten the next day, heat in the oven to get the crust to its original flaky texture.
Ingredients~1 box of Pepperidge Farm pastry puff sheets (1/2 a box)
Preheat oven to 400 degreesFahrenheit.
Preheat oven to 325.
1/2 cup apricot jelly (if you use jam, strain first)
2 tablespoons calvados brandy. (seriously, you can use just brandy)
Prepare the apples. I prefer to slice the apples a medium width, otherwise, they kind of fall apart when cooked on the stove top.
Cut the dough in half. So I cut the sheet in half. Depending on if you want two small tarts or one large tart, this will determine if you cut the sheet.
Shape the middle. So once it is baked, the pastry dough tends to puff up and rise. while it is slightly warm, I just gently push down the middle part of the tart.
Final glaze. Doesn’t this glaze look delish?