Tarte Aux Pommes French Apple Custard Tart
Indulge in the timeless elegance of a *Tarte Aux Pommes*, a classic French Apple Custard Tart that melds a buttery shortcrust pastry with a delicate vanilla custard filling and beautifully arranged golden apple slices. This traditional dessert is elevated with tart Granny Smith apples, their natural tanginess perfectly balanced by the creamy custard and a hint of lemon juice. Finished with a glossy apricot glaze, this stunning centerpiece is as visually enchanting as it is delicious. Ideal for dinner parties or a luxurious treat at tea time, this recipe combines easy-to-master techniques with flavors that capture the essence of French patisserie. Perfectly fall-themed yet irresistible year-round, this tart is guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, diced)
- 50 grams granulated sugar (for crust)
- 1 large egg (for crust)
- 1 tablespoon cold water
- 250 milliliters whole milk
- 100 milliliters heavy cream
- 1 teaspoon vanilla extract
- 50 grams granulated sugar (for custard)
- 3 large egg yolks
- 2 tablespoons cornstarch
- 3 large Granny Smith apples (or similar tart apples)
- 1 tablespoon lemon juice
- 2 tablespoons apricot jam
- 1 teaspoon water (for glaze)
Instructions
To make the crust, place the flour and sugar into a mixing bowl. Add the diced cold butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the egg and cold water, and mix until the dough comes together. Avoid overworking. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the base with a fork, line it with parchment, and fill with pie weights or dried beans.
Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Set aside to cool.
For the custard, heat the milk, cream, and vanilla extract in a saucepan over medium heat until just about to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, whisking, until thickened (about 5 minutes). Set aside to cool slightly.
Peel, core, and thinly slice the apples. Toss the slices in lemon juice to prevent browning.
Spread the cooled custard evenly over the baked crust. Arrange the apple slices in a circular pattern on top of the custard, slightly overlapping each slice.
Bake the tart in the preheated oven for 25 minutes, or until the apples are tender and slightly golden.
While the tart is baking, warm the apricot jam and water in a small saucepan until smooth. Brush the mixture over the baked apples to create a glossy glaze.
Let the tart cool to room temperature before serving. Slice and enjoy!
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 200.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 499 mg | 38% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
