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puff pastry fruit tart custard

Puff Pastry Fruit Tart

This rustic Puff Pastry Fruit Tart is unlike other tart recipes. It has a custard middle that combines nicely with the baked spiced apples.
Course Dessert
Cuisine French
Keyword Apple Dessert, Apple Recipe, Dessert, Dessert Recipe, Holiday dessert, Puff Pastry, tart
Prep Time 50 minutes
Cook Time 1 hour
Servings 9 servings
Calories 544kcal
Author Janine Waite


  • 8" x 10" Baking tray



  • 3 puff pastry sheets room temperature


  • cup heavy cream
  • 4 tsp vanilla bean paste can use vanilla extract
  • 8 egg yolks
  • ½ granulated sugar

Apple Filling

  • 4 apples cored and sliced
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • ½ cup butter
  • 1 tbsp cinnamon
  • 1 tsp nutmeg

Apricot Glaze

  • ½ cup apricot jelly or jam
  • 2 tbsp rum


Puff Pastry

  • Remove three sheets of puff pastries from the freezer. But make sure not to unfold the dough at this time.
  • Once thawed, unfold the pastry dough if pliable.
  • Preheat oven to 400°
  • Place the puff pastry in a small 10" x 8" baking sheet. Then line the dough with parchment paper. Place dried pinto beans over the paper. You can also use rice or ceramic pie crust weights.
  • Bake in the oven for 25 minutes until the crust is slightly golden. Remove from oven and carefully remove the parchment and beans.
  • At this point, the bottom is uncooked. So return the pan to the oven and bake another 5 - 10 minutes to bake the bottom crust.
  • Return pan to oven and bake another 5 - 10 minutes to bake the bottom crust.
  • Once the bottom is cooked, place the baking sheet on a cooling rack.

Apple Filling

  • Cut and core apples. Then slice apples.
  • Melt butter in a saucepan and add sugar, cornstarch, and sliced 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 and set them aside.

Custard Filling

  • In a medium saucepan, mix vanilla bean paste with milk. Heat on the stove (low to medium heat) until it simmers. Reduce heat.
  • In another saucepan, whisk 3 egg yolks and sugar. Warm the egg mixture over low heat.
  • Next, slowly add the hot cream mixture into the egg and whisk thoroughly after each addition. After adding a third of the milk, you can mix in the rest pretty quickly.
  • Since the eggs are raw, adding the 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 later.
  • Now constantly whisk the egg and milk mixture over low heat until it thickens. Be patient since this takes about 5 - 7 minutes. Do not boil the custard or the yolk with split from the milk. Remove from heat and set aside.

Assembling Tart

  • Preheat oven to 350°
  • Add custard to the baked puff pastry. Top custard with cooked apple slices.
  • Bake in the oven for 10 minutes.

Apricot Glaze

  • While the tart is baking, make the glaze.
  • In a small bowl, add apricot jam with rum. Mix well. If you like, you can strain the jam.
  • Brush glaze on top of tart and apple when the pastry comes out of the oven.
  • Serve warm with ice cream or whip cream.
  • Store in the refrigerator and reheat before serving.


Serving: 1serving | Calories: 544kcal | Carbohydrates: 52g | Protein: 7g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 227mg | Potassium: 121mg | Fiber: 3g | Sugar: 20g | Vitamin A: 445IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg