![]() Otherwise it makes enough for 8 tartlets. It also makes 2x16cm (6.5 inches) tarts with one extra tartlet - handy if you're giving away one - or even 2 - as a present. The recipe below makes one large tart using a deep 28cm (11 inches) tart tin. One Large Apple Custard Tart, 2 Medium Tarts or 8 Tartlets If you prefer cinnamon, then use that (have you tried the Portuguese Pasteis de Nata Custard Tarts, sprinkled with cinnamon on top?). Personally, nutmeg does the toe-curling for me, giving it that je ne sais quoi to a custard tart with apples. I also love adding a good pinch of ground nutmeg either in the pastry base or in the filling - or both! Nutmeg is delicious with our best loved custard tarts I grew up with in Scotland. The filling couldn't be simpler: just whisk the whole lot together, pour on top of the apples then bake further until the topping looks beautifully brown and custardy. It's a lazy way of blind-baking the tart first. Adding that extra touch of vanilla, nutmeg or cinnamon in the pastry base had even my cinnamon-avoiding husband ask for a THIRD slice - and, as a Frenchman, he's careful about his dessert intake!įor details on how to make your own homemade tarts and tartlets, I have a whole chapter devoted to making them, with down-to-earth, step-by-step instructions in my French home-baking book, Teatime in Paris.Īn Easy Way to Blind-Bake the Pastry - with ApplesĪnother reason I love this recipe? The classic technique of blind-baking the pastry beforehand is cleverly replaced by simply laying out the apples and baking them before adding the filling. However, I do urge you to make your own sweet classic tart pastry if you have time (here's my quick tart base recipe). This recipe is made easier if you buy ready-prepared sweet pastry dough. It's a real family pleaser for dessert and great at any time of year - I discovered recently that many of you love making this for Thanksgiving too! Over time, I adapted this French Apple Custard Tart by reducing the sugar and alternating between the cinnamon with nutmeg, just like I remember the custard egg tarts I had when I grew up in Scotland. Scouring through my all-time favourite coffee-table book, France the Beautiful Cookbook (1989) by the Scotto Sisters (which is now well and truly covered in splatters and its tattered cover is ripped, bless it), I first made the 'Tarte aux Pommes à l'Alsacienne' and loved its scrumptious simplicity. This one is perfect for my growing egg yolk recipe collection: it uses 4 yolks! It's a never-ending delicious cycle. ![]() So, I need recipes that use up just the egg yolks. What do these recipes have in common? They all need egg whites, not whole eggs. If you're a home baker and love making Parisian macarons, financier teacakes, tuiles, lemon meringue tarts and this light chocolate mousse without cream, you'll know the eggs-act delicious problem. It's so easy to make - especially if you cheat - oh-là-là! - and buy ready-made pastry.Įver since I became literally 'Mad About Macarons', and was making these confections like some kind of mad woman for friends, dinner parties, our greedy selves and for the books, I found myself hunting down egg yolk recipes. Put them both together and what do you get? A French Apple Custard Tart from Alsace, sheer bliss with a touch of grated nutmeg or cinnamon. This is for fans of both the apple tart and the custard tart.
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