Yields 15-2 1/4" slices.
If you like apple pie and custard; you will surely love this recipe. This tart is made from a cinnamon flavored pastry dough, granny smith apples and a small amount of custard flavored with calvados or dark rum.
The result is simply delicious! It may be served room temperature or slightly warm from the oven. Don't forget the ice cream!
No special equipment is required. However, you will need an 11", removable bottom, fluted side, tart or quiche pan.
INGREDIENTS
Cinnamon Pastry Crust
- 7 Tbs. Chilled, unsalted butter; cut into tablespoon sized pieces.
- 1 Tbs. Solid shortening, chilled.
- 1 Egg yolk.
- 5 Tbs. Ice-water.
- 2 Tbs. White granulated sugar.
- 1 Pinch salt.
- 1 1/2 Cups unbleached, all-purpose flour. (7.5 oz.)
- 1/2 Tsp. Cinnamon.
- 1/4 Tsp. Grated nutmeg.
Apple Filling
- 1 Tbs. Unsalted butter.
- 2 Lbs. Granny Smith apples, peeled, cored and very thinly sliced. (About 8 medium apples.)
- Place sliced apples into a bowl of acidulated water to keep from turning brown. Reserve.
- 5 Tbs. White granulated sugar.
- 1 Tsp. Cinnamon.
- 1 Tsp. Grated nutmeg.
Custard Filling
- 3/4 Cup whipping cream.
- 1 Egg yolk.
- 1 Whole egg, large.
- 3 Tbs. White granulated sugar.
- 1 Tbs. Pure vanilla extract.
- 1 Tbs. Calvados or dark rum.
PREPARE PASTRY
Place all dry pastry ingredients into the work-bowl of a stand mixer or food processor. Mix well.
- Add butter and shortening. Mix just until pea-sized lumps appear.
- Add egg yolk and ice-water and process until dough can be formed into a ball. Do not over process!
- Remove dough from work-bowl and form into a ball with your hands. Place in a plastic bag and flatten to about 6" in diameter. Refrigerate at least 2 hours or over-night.
- Dough may be prepared to this stage 1 to 2 days in advance.
- Butter your tart/quiche pan and refrigerate.
- When ready to bake the tart shell; remove pastry dough from fridge and plastic bag. Roll out on a lightly floured work surface to about 1/8th inch thick and 13 inches in diameter.
- Place pastry dough into prepared pan, easing and pressing into place around bottom and sides. Trim off excess dough, 1/4" beyond pan; using kitchen shears.
- Pinch the 1/4" dough overhang to form a decorative edge above pan and to allow for shrinkage during baking.
- Prick bottom of crust with fork and refrigerate for about 30 minutes to firm-up the pastry.
- When ready to bake the pastry shell, position an oven rack to the center of the oven and pre-heat oven to 400° F. At least 20 minutes.
- Line pastry shell with parchment paper and fill with dried beans or rice and bake 12 minutes.
- Remove shell from oven and carefully remove parchment paper and beans or rice. Prick crust again and replace pastry in oven. Bake for about another 6 minutes or until lightly browned.
- When baked, remove from oven, place on rack to cool in pan for about 20 minutes. Carefully remove shell from pan and cool completely. You may repair any cracks with left-over raw dough.
- When completely cooled return shell to pan.
- Baked shell can be made up to 1 day in advance.
Place in plastic bag for over-night storage. Do not refrigerate.
Final preparation and assembly.
- Drain apple slices and dry well. Reserve.
- Dot cooled shell with 1 tablespoon of butter.
- Arrange apple slices in concentric circles over butter dotted crust. Chop any remaining slices and mound in center of tart.
- Combine sugar, cinnamon and nutmeg and sprinkle over apples.
- Bake in pre-heated 400° F. oven for 30 to 35 minutes. Carefully remove tart from oven and reserve. Do not turn oven off.
- Combine the custard ingredients and mix well.
- Beginning at outer edge of tart, pour custard mixture over apples to within 1/8th inch of top of crust; then pour some additional custard around edge of inner circle of apples. Do not pour custard completely over apples. Apples should show through.
- Return tart to oven and bake about 15 minutes. Center of custard may not appear set, but will firm as tart cools.
- Serve slightly warm or at room temperature.