Best 2 Apple And Almond Custard Tart Recipes
Indulge in the delightful symphony of flavors with our Apple and Almond Custard Tart, where crispy pastry embraces a luscious filling of tender apples, nutty almonds, and velvety custard. Embark on a culinary journey with our step-by-step guide, where we unveil the secrets to crafting this irresistible treat. From the buttery, flaky crust to the creamy, aromatic custard, each element comes together in perfect harmony. Discover the art of blind baking, ensuring a golden crust that remains crisp and sturdy. Learn the technique of creating a smooth, lump-free custard, enriched with the essence of vanilla and nutmeg. Explore the versatility of this classic dessert, as we present variations that cater to different dietary preferences and add a touch of personal flair. Whether you prefer a gluten-free crust or a vegan custard, we've got you covered. Elevate your baking skills and impress your loved ones with this exquisite Apple and Almond Custard Tart, a true masterpiece that will leave a lasting impression on your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE AND ALMOND CUSTARD TART
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Make 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 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup 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 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.
ALMOND & APPLE TART
This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream
Provided by Tom Kerridge
Categories Dessert
Time 2h15m
Number Of Ingredients 15
Steps:
- First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
- For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
- Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
- Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
- Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.
Nutrition Facts : Calories 846 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
Tips:
- For the perfect balance of flavors, use a combination of tart and sweet apples, such as Granny Smith and Honeycrisp.
- To achieve a smooth and creamy custard filling, whisk the eggs and sugar together until they are light and fluffy before adding the milk and cream.
- To prevent the custard from curdling, temper the eggs by gradually whisking in the hot milk mixture.
- For a golden brown and flaky crust, use a combination of butter and vegetable shortening in the pastry dough.
- To ensure the crust is cooked through, pre-bake it for 15 minutes before adding the custard filling.
- For an extra touch of flavor, sprinkle the top of the tart with sliced almonds before baking.
- Allow the tart to cool slightly before serving to allow the custard to set and firm up.
Conclusion:
With its delightful combination of sweet and tart apples, creamy custard filling, and flaky crust, this apple and almond custard tart is a true culinary delight. Perfect for any occasion, this dessert is sure to impress your friends and family. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results every time. So gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you craving more.
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