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.
Servings 9 servings
- 3 puff pastry sheets room temperature
- 2½ cup heavy cream
- 4 tsp vanilla bean paste can use vanilla extract
- 8 egg yolks
- ½ granulated sugar
- 4 apples cored and sliced
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- ½ cup butter
- 1 tbsp cinnamon
- 1 tsp nutmeg
- ½ cup apricot jelly or jam
- 2 tbsp rum
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.
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.
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.
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