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Gallery Apple and Almond Custard Tart Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 8
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
Cook’s Notes This dough is so soft that you need a spatula to spread it in the tart pan.
Gallery Apple and Almond Custard Tart
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 8
Gallery
Apple and Almond Custard Tart
Apple and Almond Custard Tart
Apple and Almond Custard Tart
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 8
Recipe Summary
prep: 1 hr total: 1 hr 45 mins
Servings: 8
prep: 1 hr
total: 1 hr 45 mins
prep:
1 hr
total:
1 hr 45 mins
Servings: 8
8
Ingredients
Ingredients
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
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
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.
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.
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.
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.
Cook’s Notes
This dough is so soft that you need a spatula to spread it in the tart pan.
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Add Rating & Review
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All Reviews for Apple and Almond Custard Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple and Almond Custard Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
