Apple and Almond Custard Tart is a delicious tart made with homemade crust and filled with a luscious cream and apple filling.
I know it’s going to seem like I baked two apple desserts in one week. I’m also aware that not all of you may share the same love of apple desserts as much as I do. Please bear with me while I get these apple desserts out of my system.
I baked this tart before I did the cranberry-apple pie for Thanksgiving. But after looking at this pretty tart again, I’m going to remember making it next year for Thanksgiving. This was one of those recipes I came across years ago and never got to bake. It was from the same Everyday Food issue that I found these rolls in. I may have waited 5 years to try the recipe, but it was definitely worth the wait.
And here’s the thing…if I don’t sit down and share my photos and this recipe today, it may never happen and I’ll regret it.
As I mentioned, I have always plenty of canned pumpkin on hand and pumpkin breads make a lovely holiday gift. 🙂
As I mentioned, this was from the same Everyday Food (December 2007) that I found this fantastic no-knead dinner rolls in. It was a recipe from a read that they featured towards the back of the magazine.
The reader mentions the crust is super soft and it is. I had to use a spatula to spread it into my tart pan. I didn’t have any heavy cream on hand and used regular milk for the filling. It seemed for a while it just wasn’t going to come together and I thought it may not end up looking pretty but would at least taste good. I was happy that it set and was not only very pretty, it was also very good!
So if you’re as crazy about apple as I am, this is a really nice tart to enjoy on a cool fall day with a cup of a tea and a good book. You know I’m just dreaming with that scenario. If I had oodles of free time, that’s how I would enjoy this tart.
Apple and Almond Custard Tart
- 3/4 cup all-purpose flour spooned and leveled
- 1/4 teaspoon baking powder
- 6 Tablespoons 3/4 stick unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp pure almond extract
- 4 Tablespoons 1/2 stick unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg
- 1 1/2 teaspoon finely grated lemon zest and 1 T fresh lemon juice from one lemon
- 3 Tablespoons all-purpose flour spooned and leveled
- 1/2 c heavy cream
- 1 Granny Smith apple peeled, cored, and sliced 1/4 inch thick
- 1/3 c sliced blanched almonds
- Make the 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, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 c 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 c sugar. Place tar pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.