Best Autumn Apple Custard Tart Recipes

APPLE CUSTARD PIE

Steps:

• In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

AUTUMN APPLE CUSTARD TART

Steps:

• You will need a 10 inch fluted tart pan with removable bottom. I place mine on a cookie sheet covered with aluminum foil. Set aside. Preheat oven to 375 degrees.
• Prepare the crust. Place all ingredient for crust in a food processor and pulse until it comes together in a soft dough. No food processor? No problem: Mix crust ingredients together with clean fingers. Pat the dough in the bottom and up the sides of the tart pan working evenly along the top edges. Bake crust for 16-18 minutes until lightly Browned. Remove from oven to cooling rack. LOWER THE OVEN TEMPERATURE TO 350.
• Prepare apples. Place the apples in a decorative fashionable around the inside of the cooled crust. Sprinkle them with 1/2 of the cinnamon-sugar mixture.
• Make the custard. In a medium bowl, beat together the flour, sugar and eggs with a wooden spoon. In a small saucepan, heat the half and half with vanilla just until the bubbles start to rise to the top. Working quickly, place a spoonful of the hot half and half into the egg mixture and stir vigorously. Stream the rest of the hot mixture into the eggs and continue to stir until combined. Pour custard over the apples in the tart pan just to beneath the top edge. Do not overfill.
• Sprinkle the remaining cinnamon sugar on top of the custard. Bake in a 350 degree oven for 25-30 minutes until custard is set. Remove from oven. Microwave 1/4 cup do apricot or seedless raspberry jam until melted and smooth. I do this for 20 seconds or until melted. With a pastry brush, spread melted jam over the top of apples on tart. Cool tart on cooling rack. To remove tart from pan, press upward on the bottom of pan carefully. Can be served warm or cool. Refrigerate any leftovers covered.

RUSTIC AUTUMN FRUIT TART

Steps:

• Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
• Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.