Apple and Custard Tart

Name: Apple and Custard Tart
Total time: 4800 s
Yield: 12 servings
Ingredients: Puff pastry (preferably made with butter); 2 cups milk (500 ml); 4 large egg yolks; 2/3 cup sugar (140 grams); 1/2 cup cornstarch (60 grams); 1 splash vanilla extract; Peel of 1 lemon; Sliced red apples; Peach jam

sara puchiviri @cook_37492278

Here’s a recipe for an apple tart with custard, featuring a crisp, delicate puff pastry crust.

sara puchiviri @cook_37492278

Here’s a recipe for an apple tart with custard, featuring a crisp, delicate puff pastry crust.

Saved

Ingredients

30 min + 50 min

12 servings

Puff pastry (preferably made with butter)
2 cupsmilk (500 ml)
4large egg yolks
2/3 cupsugar (140 grams)
1/2 cupcornstarch (60 grams)
1 splashvanilla extract
Peel of 1 lemon
Sliced red apples
Peach jam

Saved

Steps

30 min + 50 min

1

Preheat the oven to 400°F (200°C), using both the top and bottom heat if possible.
2

Line the bottom of a springform pan with puff pastry, making sure the edges come up a couple of inches. Prick the entire base with a fork.
3

Place the pan in the freezer for about 10 minutes.
4

Lay parchment paper over the puff pastry and add some dried beans or pie weights on top to keep the crust from puffing up.
5

Bake for 25 minutes at 400°F (200°C).
6

While the crust is baking, combine half the milk, the egg yolks, sugar, cornstarch, and vanilla in a bowl. Mix well until smooth.
7

In a saucepan, heat the remaining milk with the lemon peel and bring to a boil.
8

Once the milk boils, pour it into the bowl with the other ingredients and mix again. When everything is combined, return the mixture to the saucepan over low heat and stir constantly until it thickens.
9

When the puff pastry comes out of the oven, remove the parchment paper and beans, then pour the custard into the crust. Keep the oven on at 400°F (200°C).
10

Thinly slice the apples and arrange them in a spiral pattern over the custard.
11

Return the tart to the oven for another 25 minutes. When you take it out, brush the top with peach jam.
12

Refrigerate the tart until ready to serve for best results.