Vanilla Custard Apple Tart (Print version)
A crisp shortcrust shell holds thin apple slices in softly set vanilla custard.
# Ingredients:
Ingredients
01 -
250 g ready-made shortcrust pastry
02 -
3 medium apples
03 -
2 large eggs
04 -
200 ml heavy cream
05 -
70 g white sugar
06 -
1 tsp vanilla extract
07 -
1 tbsp cornstarch
08 -
1 tsp lemon juice
09 -
¼ tsp ground cinnamon
# Instructions:
01 -
Roll the pastry to line a 23 cm loose-bottom tart tin about 3 cm deep. Press gently into the corners, trim the rim and chill for 30 minutes. Heat the oven to 190°C.
02 -
Line the chilled pastry with baking paper and fill with baking beans. Bake for 15 minutes, lift out paper and beans, then bake for 5 minutes more until the base looks dry. Reduce the oven to 170°C.
03 -
Peel and core the apples, then cut into thin slices about 3 mm thick. Toss with lemon juice and arrange in overlapping rows inside the warm pastry shell.
04 -
Whisk the eggs, cream, sugar, vanilla, cornstarch and cinnamon until smooth. Pour slowly around and over the apple slices, keeping the custard below the pastry rim.
05 -
Bake for 35–45 minutes until the apples are tender and the custard is set at the edges with a slight wobble in the center. Shield the pastry rim with foil if it browns too quickly.
06 -
Cool in the tin on a rack for at least 1 hour before unmolding and slicing into eight wedges. The custard will settle as it cools. Serve without extra toppings.
07 -
Refrigerate the cooled tart, covered, for up to three days. Do not leave it at room temperature for more than two hours; serve chilled or gently warm individual slices.
# Good to know:
01 -
Includes 90 minutes resting or cooling time.