Creamy Apple Custard Tart with Almond Frangipane

Apple Tart with Custard Cream

Category: Desserts
Servings: 8

Ingredients:

Instructions:

1. Prepare the Custard Cream:

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   • Begin by preparing the custard cream. Pour the whole milk into a small saucepan and bring it just to a boil, but not to a full rolling boil. While the milk is heating, combine the egg yolks (30g), sugar, and cornstarch in a separate bowl. Stir this mixture together with a spatula or whisk until smooth.
   • Once the milk is hot, carefully pour it into the egg mixture while continuously stirring. This ensures the eggs don’t cook too quickly.
   • Transfer the combined mixture back to the saucepan and place it over medium heat. Stir constantly until the cream thickens and reaches the consistency of a custard. Remove it from the heat.
   • Pour the custard into a shallow dish, cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Set aside to cool.

2. Prepare the Shortcrust Pastry:

   • In a food processor, add the cold butter cut into cubes, followed by the all-purpose flour. Pulse briefly until the mixture resembles coarse crumbs.
   • Add the sugar, followed by the egg, and pulse a few more times to bring the dough together. You should have a crumbly dough at this point.
   • Turn the dough out onto a work surface and gently knead it just until it comes together into a smooth ball. Handle it as little as possible to avoid overworking the dough.
   • Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

3. Make the Frangipane Cream:

   • In a small bowl, combine the soft butter, sugar, and almond flour. Use an electric mixer to beat the mixture until it becomes smooth and creamy.
   • Once the custard has cooled to room temperature, add it to the almond mixture and stir to combine. Cover with plastic wrap, again ensuring it touches the surface of the cream to avoid a skin from forming, and set aside.

4. Prepare the Apples:

   • Peel the apples and cut them into quarters. Lay the quarters flat on a cutting board and make several parallel cuts in each apple quarter, being careful not to cut all the way through.
   • Arrange the apple quarters in a shallow baking dish. Sprinkle them lightly with sugar to help them caramelize as they bake.

5. Assemble the Tart:

   • Preheat your oven to 180°C (350°F).
   • Roll out the chilled shortcrust pastry on a lightly floured surface using a rolling pin. Roll it to about 3mm thickness.
   • Carefully transfer the rolled-out dough to a 24.5cm (9.6-inch) round tart pan, pressing the dough into the edges. Trim any excess dough with a knife.
   • Gently press the dough into the bottom and sides of the pan using your fingers or the back of a spoon.
   • Pour the frangipane cream into the pastry shell and spread it evenly over the base.
   • Carefully arrange the prepared apple slices on top of the cream, fanning them out in a circular pattern.
   • Sprinkle a small amount of sugar over the apples for extra sweetness.

6. Bake the Tart:

   • Place the tart into the preheated oven and bake for approximately 40-45 minutes, or until the pastry is golden brown, the apples are tender, and the cream is set.
   • Once baked, remove the tart from the oven and allow it to cool for 15-20 minutes before removing it from the pan.

7. Final Touches:

   • Before serving, dust the top of the tart with powdered sugar to add a beautiful finishing touch.
   • Slice the tart and enjoy the delicate balance of buttery shortcrust, almond frangipane, and custard cream paired with the sweetness of caramelized apples.

This tart is a delightful dessert perfect for special occasions or as a treat to enjoy with friends and family.