If you like custard, you’ll love this unusual apple custard tart. But don’t just take my word for it, bake my French Apple Custard Tart in your kitchen and I promise you will fall in love with this wonderful dessert
I love apple desserts so much that I have another post of 11 Apple Tarts. Today, I just made one of the recipes and I must say that it is now one of the best apple tarts I have ever had.
1. How Long Do You Cook an Apple Tart For?
Since this recipe requires you pre-cook the sliced apples it only cooks for a total of 55 minutes. This includes baking the puff pastry in advance.
2. What’s the Difference Between Tart and Pie?
I guess there is a serious debate on this subject. But what I gather a pie is usually made with a bottom, sides and top crust. A tart, on the other hand, has shallow sides and mostly the top isn’t covered. You can read more about it on the Telegraph website.
3. What Temperature Do You Cook a Tart?
My recipe calls for the oven temperature to be 325 degrees.
French Apple Custard Tart
A couple of summers ago our family took an amazing trip to France 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 splurged and 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.
So, of course, once I was home I was obsessed and I recreated the French apple custard tart that we had in France.
For those who know me, you wouldn’t be surprised that I’m a tiny bit obsessed about various things. You see, I have a little obsessive personality trait that my family finds either annoying or entertaining.
Luckily for my blog readers, I post things that I have a lot of passion about. And so, I’m crazy about apple desserts since I have a scrumptious Mini Apple Tart Custard Recipe
Ok, this new recipe is similar to my French apple custard tarts but it is made in a cast iron pan as well as the crust is more of a pie crust. You’ll definitely want to make this next.
So, back to my French apple custard tart story. A couple of summers ago, 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.
Almond Custard Ice Cream
Ingredients
Custard Filling
- 2 1/2 cups unsweetened almond milk
- 4 tbs vanilla bean paste Can use vanilla extract
- 3 large egg yolks
- 1/2 cup sugar
Instructions
Custard Filling
- Add vanilla bean paste into the almond milk.
- In another saucepan, beat 3 egg yolks and sugar. Make sure to gradually add (small dribbles) the hot cream mixture into the egg and whisk thoroughly after each addition. Since the egg is raw and the hot mixture will cook the egg, so add the hot mixture very slowly, so you don't get pieces of cooked egg.
- Now stir the egg and almond milk mixture over low heat until it slightly thickens and coats the back of a spoon, about 7 minutes; do not boil. Remove from heat.
- Pour into a bowl and cover. Place in the refrigerator for a couple of hours so that the milk is chilled.
- Take ice cream mixture out of the fridge and place in a chilled Kitchen Aid ice cream maker bowl.
- See video on how to attach the Kitchen Aid paddle to the mixer.
- Lock bowl and arm in place and set the speed to Stir.
- Mix the cream for about 25 minutes. The ice cream will set up and will resemble the texture of soft-serve ice cream.
- If you want it to be slightly harder, set in a container and place in the freezer for an hour or more.
Nutrition
This dessert will be a hit! So your’s will look like this one. you’ll either make two skinny ones (like the above photo) or one larger one.
If you end up making this recipe, please leave a comment. I would love to hear from you. Make sure to check out my recipe page for more delicious desserts.
Cheers,
Some of My Favorite Kitchen Tools
Click on photos to view the items
happyhappynester
Latest posts by happyhappynester (see all)
- Almond Custard Ice Cream Recipe - August 15, 2019
- The Best Canning Recipes - August 10, 2019
- Peach Cobbler with Almond Cookie Dough - August 9, 2019
PJ says
Thank you for sharing and posting such beautiful step by step pictures. Going to try this tomorrow ! ♡♡♡♡
Janine Waite says
Hi PJ,
Ah, thanks! Yeah, when I was explaining how to form the crust to my husband, he was like, "what?" So, I knew I had to post photos. I'm so glad you are going to try making it. It is exactly like the one we had in Paris, and I'm so happy that I recreated it. It is really best warm with a dollop of vanilla ice cream! My husband just loves this dessert and wouldn't share it with anyone else! I hope you like it… :o)
Cheers,
Janine
Marie says
Looks absolutely delicious. I must try it as I have puff pastry that I’ve been meaning to use. Thanks for sharing!
happyhappynester says
Oh, Marie, my recipe is just like the one that we ate in Paris. I’m so happy I figured out how to make it. I hope you have a chance to try it. Have a lovely Autumn and thanks for your visit!
Maria says
Perfect, thanks for posting 🙂 Now I do have a question about the crust, when you write “Bake until crust is set, about 20 minutes,” what do you mean by ‘is set’, what to look for?
happyhappynester says
Hi Maria,
Yes, basically you are baking the crust. If you look at the seventh photo down after the recipe there is a picture of how your crust should look after baking it for 20 minutes. I pre-bake the crust so that it won’t be soggy once you add the custard and apples. I hope this makes sense. Don’t forget to tap the crust down in the middle since it will puff up in the oven. I probably will edit this old post. Thanks for your comment and visit. I hope you like this recipe.
Maria says
Great 🙂
happyhappynester says
You are so welcome, Maria!
Karen M. says
This dessert is soooo going to be my Christmas dessert. I can’t wait to bake it!! Thanks so much for sharing.
Andrea Lesovsky says
What could I use instead of the brandy to make the glaze? I need something that is not alcohol. I want to make this for my nieces.
happyhappynester says
Hi Andrea,
I’m so glad you are going to try this recipe. I would just use the jam and it should be fine without the alcohol. I would warm up the jam and then use it as a glaze. I hope this helps!
yuni says
oh wow, that looks delicious!! i’m hungry all of a sudden. I’m pinning this for later!
Doreen says
Oh my gosh, this looks amazing! I will be making this! Thanks for sharing, Janine!
[email protected] says
This looks so amazing!
lynn spencer says
Janine, first off…you are speaking my love language with a dessert that has 1) apples 2) custard and 3) pastry crust. Thanks for the inspiration.
Second…I had to laugh…we took our family to France several years back and while in Normandy had them try Calvados…to this day they have never forgiven us! They will die when I tell them what in the glaze!
Thanks for the recipe!
Carolann says
Super yummy! I pinned this too. Can’t wait to try it!
Kim says
Well, this looks just delicious. I could eat dessert for dinner every night…Now my stomach is rumbling. 😉
[email protected] says
This looks amazing! Pinning to try for sure
Jamie Lott says
This looks amazing! I’d love to have one in France.
happyhappynester says
I know, let’s fly to France!!!
Coco in the Kitchen says
Oh, what deliciousness is this and how the hell did I miss this post?!
I love this tart and your cute anecdotes, J. xo
Rlearvb says
You may want to add to strain the custard through a sieve before pouring it into the crust. Also, I had a lot of custard left over. It turned out great!!!
happyhappynester says
Yes, when adding the egg to the hot ingredients it can be tricky. I will add to the recipe that when adding the egg you must whisk the warm custard quickly and add the egg very slowly, so it doesn’t cook. Thanks for your input about the recipe. I’m so glad you liked it!
Margot says
You didn’t specify the temperature of the oven for the puff pastry prebake.