vanilla custard apple tart

what i intended to make was a somewhat impressive little apple pie. something you do when you’ve got enough time on hand and nothing to do except pay the bills (which officially sucks). the recipe sounded delicious, so i gave it a go. but the result rather looks like a plain apple… well, uhm, everyday-cake? says mom. i admit: it’s nothing fancy-schmancy. it was good, though, if not really impressive (neither in the looks nor in the taste department). so i’d recommend you finish it all by yourself, and let the others eat (real, aka impressive) cakes. win-win situation.
added bonus: you get to make vanilla custard! and the fancy-schmancy thing there is, that you can combine everything, all the ingredients – and then bring them to a boil. it doesn’t get any easier.
vanille custard apple tart
adapted from the cookbook ‘venezia in cucina’ (that i desperately want, by the way) and inspired by katie
ingredients:
1/4 c. flour (35g)
1/4 c. pcorn starch (35g)
3/4 c. sugar (160g) + 2 tbsp. sugar
2 egg yolks
1 whole egg
2 c. whole milk
1 whole vanilla bean
4-5 apples
1 lemon, juice
1 piece store-bought puff pastry
confectioners’ sugar, for serving
directions:
in a large saucepan, combine the flour, cornstarch and sugar. whisk in the egg yolks and egg, one at a time, then slowly whisk in the milk, incorporating a little at a time. beat until the liquid is smooth and without any lumps. add the vanilla bean and stir to incorporate. heat the liquid over low heat, whisking vigorously the whole time, until the custard thickens to a spoonable consistency (note: this took at least 5 minutes for me), then immediately remove from heat and let cool to room temperature. try not to eat the custard right awy…
preheat the oven to 180 degrees c / 365 degree f. wash and core the apples, then thinly slice them and toss with the lemon juice to prevent from turning brown. place the puff pastry on a baking sheet lined with parchment paper. spoon the custard onto it, then top with layers of apple slices. when all apple slices lie neatly on the custard, sprinkle with the remaining 2 tbsp. of sugar to coat the apples. bake the tart for 50-60 minutes, until the custard is set, and the pastry is golden. remove from oven and let cool completely. dust with some confectioners’ sugar before serving.
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