I once ate an apple and found half a worm. It made me realize that it is better to find a whole worm… think about it.
French Inspired Apple Custard Tart
So, of course, I’ve been wanting to recreate the tart we had in France.
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.
I’m obsessed with apples since I have a scrumptious Apple Dutch Baby recipe.
Recently we took a family trip to Montana 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.
1 box of Pepperidge Farm pastry puff sheets (1/2 a box)
Preheat oven to 400 degrees Fahrenheit.
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)