Apple and Almond Custard Tart
Apple and Almond Custard Tart is a delicious tart made with homemade crust and filled with a luscious cream and apple filling.
Servings: 6
Ingredients
- CRUST
- 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
- FILLING
- 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
Instructions
- 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.