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Apple Tart with Custard

This is a classic apple tart recipe with a delicious creamy custard. The cast iron pans create an unbelievable crispy crust that is better than a classic apple pie. 
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
20 minutes
Total Time 1 hour 15 minutes
Servings 3

Ingredients

Crust

  • 2 cups all-purpose flour plus more for rolling out the dough
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 14 tbsp unsalted butter chilled and cut into small pieces
  • 3-4 tbsp cold water
  • 2 tbsp raw sugar this is for sprinkling on the tart before baking

Apple Filling

  • 3-4 Granny Smith apples Peel and core, sliced medium thickness
  • 6 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 4 tbsp butter
  • 2 tbsp butter melted butter for brushing crust
  • 6 inch cast iron pans can use 3 - 6 1/2 inch cast iron pans or 6 - 3 1/2 inch cast iron pans

Vanilla Custard

  • 1 1/4 cups heavy whipping cream
  • 1 2 inch Vanilla bean If you don't have a vanilla bean, add a teaspoon of vanilla extract
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 large egg lightly whisked

Instructions

Crust

  • In a food processor, combine the flour, salt, and 2 tablespoons of the sugar. 
  • Add the butter and pulse until the mixture resembles coarse meal. 
  • Add cold water, 1 tablespoon at a time.
  • Pulse until the dough comes together but is still slightly crumbly.
  • Turn the dough onto a lightly floured surface and knead gently. 
  • Shape the dough into a flattened ball and wrap with plastic wrap, and refrigerate for at least 20 minutes
  • Once the dough is chilled, place on floured surface and roll the dough into a size larger than your cast iron pan. 
  • Place the dough over your pan and allow the dough to hang over the edge. Don't worry if the crust looks a bit rustic.

Apple Filling

  • Peel and core apples. Slice in medium thickness
  • Melt 2 tablespoons butter in medium-size saucepan over medium-low heat. 
  • Add prepared apples and saute until tender, about 10 minutes. Using a slotted spoon, transfer apples to a bowl. Keep this pan and the apple juice for making the custard.
  • Combine the apples, sugar, cornstarch, and spices. 
  • Mix until apples are thoroughly coated. 

Vanilla Custard

  • Add the heavy cream to the apple saute pan.
  • Cook over medium heat.
  • Scrape seeds from the vanilla bean into the cream. 
  • Bring to a boil.
  • In another saucepan, beat 4 egg yolk and sugar together. 
  • Gradually add the hot cream mixture into the egg mixture and whisk thoroughly after each addition.
  • Stir over low heat until the mixture thickens slightly and coats the back of a spoon, about 7 minutes. Do not boil.
  • Remove from heat and whisk in 1 whole egg. 
  • Pour custard into crust.
  • Place apples over custard. 
  • Beat one egg in a small bowl and set aside.

Creating the Tart

  • Now with you pan and crust, place the apples over the custard. 
  • Dot the apples with the cubes of butter.
  • Gently fold the dough edges in toward the center. 
  • Brush the top crust with the melted butter.
  • Generously sprinkle the raw sugar over the top.
  • Bake at 400 degrees for 30 minutes