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Apple and Almond Custard Tart

This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2007

Ingredients

For the crust:

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/4 teaspoon baking powder
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure almond extract

For the filling:

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon)
  • 3 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 cup heavy cream
  • 1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
  • 1/3 cup sliced blanched almonds

Directions

  1. Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

  2. Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

  3. Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.

  4. In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

Cook's Notes

This dough is so soft that you need a spatula to spread it in the tart pan.

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