Apple Custard Tart ,family’s new favorite!

There are lots of sources of details on cooking. Some details is tailored in the direction of cooks and not to the individual. It may be confusing to understand most the information. The fantastic news isthis Apple Custard Tart recipe will provide you some suggestions and is easy to do. They'll do the job for any person, even a novice.

1. Ingredients of Apple Custard Tart

2. Apple Custard Tart step by step

Apple Custard Tart.

Cooking Tips

One of the most difficult and also time-consuming quality of food prep is doing all the prep job. You may buy pre-prepped lettuce or prep the ingredients the day before to reduce the time you remain in the cooking area. If you have to receive out dinner in a rush this is extremely helpful.

You can cook Apple Custard Tart using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Apple Custard Tart

1. Prepare of plain flour.
2. Prepare of icing sugar.
3. It's of butter.
4. It's of egg yolk.
5. Prepare of crisp sharp dessert apples (about 6 large).
6. You need of single cream.
7. It's of large egg.
8. It's of caster sugar.
9. You need of vanilla extract.
10. Prepare of apricot jam, to glaze.

Apple Custard Tart instructions

1. To make the pastry blitz the flour, icing sugar and butter in a food processor, or rub with your fingertips, until you have a mixture that looks like breadcrumbs. Stir in the egg yolk and about 2 tbsp cold water and bring together to make a dough. Don't add too much water. Wrap in plastic film and chill in the fridge for 25 minutes..
2. Roll the chilled pastry out thinly and use it to line a 23cm loose-based tart tin. Prick the base with a fork and chill again for 15 minutes. Preheat the oven to 180C/Gas 4. Line the pastry case with baking parchment and fill with baking beans. You can use ordinary dried beans if you don't have special baking beans (which are ceramic), and I also have a friend who uses loose change..
3. Bake for 20 minutes, then remove the baking beans and paper and place back in the oven. You can brush the pastry with egg white at this stage to make it even more safely sealed. Cook for another 5 minutes or so until completely dried out. Allow the pastry to cool..
4. Peel and core the apples, I used a bowl of lemon water to keep them from going brown. Then slice very thinly and arrange in regular concentric circles (quite difficult) in the cooled pastry case..
5. Mix together the cream, egg, sugar and vanilla extract, and pour into the pastry case. Bake for 35 minutes, still at 180C/Gas 4 until the custard is just set and the apples cooked..
6. Remove the tart from the oven and while hot brush with warmed apricot jam for a shiny, golden finish. Serve warm with vanilla cream or ice cream..

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