This French Apple Custard Tart recipe is an easy dessert that uses a puff pastry. Unlike other apple tarts, this one includes a rich custard layer. Granny Smith apples are the best ingredient to use. This tart is like one we had in Paris, and it's like nothing you have ever eaten!
Keyword Apple Dessert, Apple Recipe, Dessert
Prep Time 50 minutesminutes
Cook Time 1 hourhour
Churning time 25 minutesminutes
Total Time 55 minutesminutes
Author Janine Waite
1packagefrozen puff pastryI use Pepperidge Farms - this recipe calls for 2 sheets
1 ¼cupscream or whole milk
2tspvanilla bean pasteCan use vanilla extract
2Granny Smithpeeled and sliced
½cupapricot jelly or sieved apricot jam
2tbspRumcan use Calvados liquer
Remove two puff pastries from the freezer. Don't unfold the pastry at this time.
Allow the pastries to thaw for about 30 minutes.
Once thawed, unfold the pastry if pliable.
Preheat oven to 400°
You will make two puff pastries forms in the shape of rectangles.
For the crust, you'll want to check out the photos or videos on how to make the crust.
Cut six 1-inch strips along the long side of the puff pastry.
Place puff pastry on parchment paper and a baking sheet.
Place each strip on the edges of the leftover rectangular pastry dough. Brush a thin layer of water in between strips so that they stick together. Add another strip so that your sides are two strips deep. Trim pastry excess pastry dough.
Smooth and seal dough seams with a wet finger.
Cut a sheet of parchment that is big enough to cover the rectangular-shaped puff pastry. Place parchment over the center of the pastry. Fill with baking beads or dried beans like pinto beans.
Repeat these steps to make another pastry.
Bake in the oven (until lightly golden) for 30 minutes.
Take dough out of the oven and remove the dried beans.
The middle of the dough where the beans are covered is probably uncooked at this point. So now we will bake it again.
Place the dough back in the oven and bake for another 3 minutes.
Once the middle is cooked, place on a cooling rack.
Peel apples and core them.
Melt butter in the saucepan and then add sugar, cornstarch, and apples. If you like cinnamon and nutmeg, you can add them at this time.
Cook apples over low to medium heat.
Once apples are tender, remove them from the stove.
In a small saucepan, mix vanilla bean paste with milk. Heat on stove until it boils.
In another saucepan, beat 3 egg yolks and sugar.
Next, slowly add the hot cream mixture into the egg and whisk thoroughly after each addition. Since the eggs are raw, adding hot milk will cook the eggs. So, add the hot mixture very slowly at first, so you don't get pieces of cooked egg. If you get cooked eggs, no worries. You can strain the custard with a sieve.
Now stir the egg and milk mixture over low heat until it thickens and coats the back of a spoon, about 7 minutes; do not boil. Remove from heat.
Take off the stove and set it aside.
Preheat oven to 350°
Add half the custard to one of the puff pastries. Next, top custard with cooked apple slices. You can line up the apples if you like.
Repeat with the second puff pastry.
Bake in the oven for 10-15 minutes.
In a small bowl, add strained apricot jam with rum. Mix well.
Brush glaze on top of tart and apples when the pastry comes out of the oven.