Apple Custard Tart

This Apple Custard Tart dessert from Bret’s Table tastes as good as it looks. The fresh apples with our award-winning butter, and non-homogenized whipping cream will make a delicious treat everyone will love.

Apple Custard Tart: A French Dessert

Apple Custard Tart Ingredients

Dough

Filling

  • 4 medium organic apples (1 1/2 pounds)
  • 2 large organic eggs
  • 1/2 cup sugar + 2 Tbsp for finishing
  • 3/4 tsp vanilla
  • 3/4 cup Kalona SuperNatural Organic Whipping Cream
  • 1/2 cup Tbsp ground almonds (optional)
  • 2 1/2 Tbsp Calvados (or substitute) (optional)
  • Zest of 1 lemon (optional)

Directions

Dough

  1. In the bowl of a stand mixer, mix together butter, sugar, and salt on low-to-medium speed until well combined (do not whip). Add the egg yolk and mix on low speed for 30 seconds.
  2. Mix in the flour until the dough comes together. If needed, add a sprinkle of water if the dough feels dry. Don’t over mix. To check if it will hold together, pinch the mixture with your fingers.
  3. Scatter the pieces of dough in a 9-inch removable bottom tart pan. Press the dough across the bottom and up the sides of the pan, making sure it’s as even as possible. Freeze the unbaked tart shell until ready to use.

Filling

  1. Preheat the oven to 350.
  2. Peel and core the apples, and cut them into eighths. Place the slices in concentric circles in the unbaked tart shell.
  3. In a large bowl, whisk together the eggs, 1/2 cup sugar, vanilla, salt and ground almonds. Whisk in the heavy cream and Calvados until smooth.
  4. Pour the filling over the apples. Sprinkle the top with 2 Tbsp of sugar.
  5. Bake until deep golden brown on top, about 45-50 minutes. Remove from the oven and let cool.
  6. Serve warm. Store for up to 3 days.

This Apple Custard Tart recipe and photo courtesy of Bret Bannon of Bret’s Table.

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Apple Custard Tart

  • Author: Bret Bannon
  • Category: Dessert
  • Cuisine: French

Description

This Apple Custard Tart dessert from Bret’s Table tastes as good as it looks. The fresh apples with our award-winning butter, and non-homogenized whipping cream will make a delicious treat everyone will love.


Scale

Ingredients

Dough

Filling

  • 4 medium apples (1 1/2 pounds)
  • 2 large eggs
  • 1/2 cup sugar + 2 Tbsp for finishing
  • 3/4 tsp vanilla
  • 3/4 cup Kalona SuperNatural Organic Whipping Cream
  • 1/2 cup Tbsp ground almonds (optional)
  • 2 1/2 Tbsp Calvados (or substitute) (optional)
  • Zest of 1 lemon (optional)

Instructions

Dough

  1. In the bowl of a stand mixer, mix together butter, sugar, and salt on low-to-medium speed until well combined (do not whip). Add the egg yolk and mix on low speed for 30 seconds.
  2. Mix in the flour until the dough comes together. If needed, add a sprinkle of water if the dough feels dry. Don’t over mix. To check if it will hold together, pinch the mixture with your fingers.
  3. Scatter the pieces of dough in a 9-inch removable bottom tart pan. Press the dough across the bottom and up the sides of the pan, making sure it’s as even as possible. Freeze the unbaked tart shell until ready to use.

Filling

  1. Preheat the oven to 350.
  2. Peel and core the apples, and cut them into eighths. Place the slices in concentric circles in the unbaked tart shell.
  3. In a large bowl, whisk together the eggs, 1/2 cup sugar, vanilla, salt and ground almonds. Whisk in the heavy cream and Calvados until smooth.
  4. Pour the filling over the apples. Sprinkle the top with 2 Tbsp of sugar.
  5. Bake until deep golden brown on top, about 45-50 minutes. Remove from the oven and let cool.
  6. Serve warm. Store for up to 3 days.

Notes

This Apple Custard Tart recipe and photo courtesy of Bret Bannon of Bret’s Table.

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