Apple Custard Tart Recipe
Sweet Pastry Crust:
1 1/2 cups (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/8 teaspoon salt
1/2 cup (113 grams) room temperature unsalted butter
1 large egg
Apricot Glaze:
1/4 cup apricot preserves
1/2 tablespoon Cognac, Calvados, Rum or Water
Custard:
1/4 cup (35 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 large eggs
3/4 cup (190 ml) half and half cream (contains 10-14% fat and sometimes
called light cream)
1/2 teaspoon pure vanilla extract or paste
1 tablespoon Apple Brandy (Calvados or Applejack) (optional)
Apples:
1 1/2 pounds (675 grams) Granny Smith Apples (3 large apples) (can use any
firm textured apple)
2 - 4 tablespoons (25 - 50 grams) granulated white sugar
2 tablespoon (26 grams) unsalted butter
Cinnamon Sugar:
1 tablespoon (15 grams) granulated white sugar
1/4 teaspoon ground cinnamon
Prettypinkbutterfly
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