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.
plus more for rolling out the dough
chilled and cut into small pieces
this is for sprinkling on the tart before baking
Granny Smith apples
Peel and core, sliced medium thickness
melted butter for brushing crust
cast iron pans
can use 3 - 6 1/2 inch cast iron pans or 6 - 3 1/2 inch cast iron pans
heavy whipping cream
If you don't have a vanilla bean, add a teaspoon of vanilla extract
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.
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.
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