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

Cook Time 30

Total Time 1 15

Servings servings

Calories 664kcal

Author Janine Waite

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 butter melted butter for brushing crust before baking
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
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 Can subsitute with whole milk
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. I usually add 2 tablespoons of extra water.
Pulse until the dough comes together into a ball.
Turn the dough onto a lightly floured surface and knead gently.
Here's an optional step: shape the dough into a flattened ball and wrap with plastic wrap, and refrigerate for at least 20 minutes. I did skip this chill phase and the dough was still flakey and wonderful.
Place on a floured surface and roll the dough into a size larger than your cast iron pan. If the dough is too crumbly at this point, add another tablespoon of water to it and mix it in by hand.
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.
Combine the apples, sugar, cornstarch, and spices.
Mix until apples are thoroughly coated.

Vanilla Custard

Beat one egg in a small bowl and set aside.
Add the heavy cream to a sauce pan.
Cook over medium heat.
Scrape seeds from the vanilla bean into the cream.
Bring to a boil.
In another saucepan, beat the 4 egg yolks 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.

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

Nutrition