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| Apple custard tart |
Used 23.5cm tart pan.
TART
PASTRY
175g plain flour
100g cold butter, cut in small pieces
1 tbsp icing sugar
1 egg yolk
½ tsp vanilla essence
1 tbsp cold water
CUSTARD
35g all-purpose flour
30g granulated white sugar (original: 65g)
2 large eggs
174g cream
½ tsp pure vanilla extract
APPLES
675g apples (approx. 4 medium sized apples)
25g granulated white sugar
25g unsalted butter
A sprinkle of cinnamon
CINNAMON
SUGAR
10g granulated white sugar (original: 15g)
1/4 teaspoon ground cinnamon
TART
1.
Place the butter in your mixer
and beat until softened. Add the sugar and beat until light and fluffy.
Gradually add the egg, beating just until incorporated. (Don't over mix or the
butter will separate and lighten in color.) Add flour and water and mix
just until it forms a ball. (Don't overwork or pastry will be hard when baked).
2.
On a lightly floured surface,
roll out the pastry into a circle that is about 3mm thick.
3.
When the pastry is the desired
size, lightly roll pastry around your rolling pin, unroll onto top of tart pan
(never pull pastry or you will get shrinkage). Gently lay in pan and lightly
press pastry into bottom and up sides of pan. Roll your rolling pin over
top of pan to get rid of excess pastry. Prick bottom of dough (this will
prevent the dough from puffing up as it bakes). Cover and refrigerate for about
30mins-1h to chill the butter and to rest the gluten.
4.
Preheat oven to 200°C. Line
the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan
with pie weights or beans, making sure the weights are to the top of the pan
and evenly distributed over the entire surface.
5.
Bake crust for 20mins (I removed
beans and bake for extra 5mins at 180°C as the middle of the tart wasn’t fully
cooked) until crust is dry and lightly browned. Remove weights and cool crust
on wire rack.
CUSTARD
6.
In a large bowl whisk the flour
and sugar together. Mix in the eggs and stir with a wooden spoon to make
a smooth paste. Do not let this mixture sit too long as it will form a
crust.
7.
Meanwhile, in a small saucepan over
medium heat, heat the cream until it just starts to boil and foams
up. Remove from heat and gradually whisk into the egg mixture, stirring
constantly. Whisk in the vanilla extract. Set this mixture aside.
8.
Return mixture to the saucepan.
Heat to thicken, whisking constantly (*it burns very fast).
APPLES
9.
Peel, core, and slice the
apples into 0.5cm thick slices.
10. Melt butter in a large skillet over medium heat and stir in the
sugar.
11. Add the apples and
Adapted from: joyofbaking
