Apple Tart

The silkiness of the custard gives contrast to the bite from the apples and the nuts in the crust. Truly a perfect marriage.

Serves 8 to 12   

Prep Time 35 minutes  

Resting Time 2 1/2 hours   

Baking Time 35 to 50 minutes

Ingredients:

For the pecan shortbread crust

1/4 cup + 2 tablespoons butter

1/2 cup confectioners’ sugar

1 egg yolk

1 tablespoon water

1 1/2 cup cake flour

3 tablespoons pecans, finely chopped

For the filling

1 cup confectioners’ sugar

1 tablespoon cinnamon powder

3 to 4 red apples, 

      sliced into 1/2-inch-thick wedges

1 egg

2 egg yolks

1/3 cup fresh milk

3 tablespoons heavy cream

1/4 cup apple juice

1/3 cup confectioners’ sugar

1 1/2 teaspoon all-purpose flour 

Instructions:

1  Preheat oven to 350˚F.

2  Make the crust: In a bowl, cream butter with confectioners’ sugar until light and creamy. Add the egg yolk then the water; mix until well incorporated. Add the flour then the pecans. Stir until there are no more traces of flour.

3  Wrap the dough in cling wrap and refrigerate for at least 2 hours.

4  Roll out dough to about 1/4-inch thick, then line a 9-inch tart pan with it. Refrigerate again for at least 30 minutes.

5  Prepare the filling: Combine confectioners’ sugar and cinnamon powder. Arrange the apple slices on a tray and dust with the cinnamon-sugar mixture. Arrange the apple slices on the prepared crust. Put in the oven and bake for 25 to 35 minutes.

6  In a bowl, whisk the egg and egg yolk. Add the milk, heavy cream, apple juice, confectioners’ sugar, and flour. Whisk until well incorporated. Pour this mixture over the baked apples. Place the pan back in the oven and continue to cook for 10 to 15 minutes or until the custard is just about set. Cool completely before serving.

Storing tip:   Expecting guests next week? This crust can be made way in advance so you can do it whenever you find some free time. Just store it in the refrigerator.