Apple Custard Tart

Apple Custard Tart


1 egg white
1 pre-baked 9-inch tart shell (I used this sweet tart dough)

1 large egg
2 large egg yolks
1/3 cup granulated sugar
1 cup heavy whipping cream
1/2 tsp ground cinnamon
pinch of salt
3 or 4 apples, juicy & not too firm variety, peeled & sliced 1/16 inch thick

apple custard tart 2

Preheat oven to 325F.

Lightly beat egg white and brush a thin coat on the bottom of your pre-baked tart shell. Bake for 5 minutes. This helps to "seal" your tart crust which will keep it from getting overly soggy from the filling.

In a medium bowl, whisk egg, egg yolks, and sugar. Stir in cream, cinnamon and salt. Set aside custard filling.

Arrange apple slices in the tart shell in a circular pattern. Carefully pour custard over the apples until tart is full. (You may have extra custard depending on the depth of your shell.)

Bake at 325F for 15 minutes. Using a large spoon or spatula, very gently press down the apples so they remain covered in custard. Take care not to disturb the pattern of your apples. Bake the tart for an additional 15-20 minutes until the custard is set but still a bit wiggly in the center.

Let tart cool to room temperature before serving.