GOLDEN CREAM AND APPLE TART
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, beat the egg yolks with a fork. Add the cream and three tablespoons of the sugar. Mix until well blended and set aside.
- Peel and core the apples. Cut them in half. Cut each half into quarters. Starting just inside the edge of the pastry shell, neatly layer the apple slices - slightly overlapping them - in two or three concentric circles, working toward the center. Pour the cream mixture over the apples. Sprinkle with the remaining two tablespoons of sugar.
- Bake until the cream filling is set and the apples are very brown, even slightly blackened at the edges, about 45 minutes. Remove to a rack to cook. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 18 grams
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sa se
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the filling next time.
Lan Phuong
[email protected]This tart was amazing! The crust was perfectly flaky and the filling was creamy and flavorful. I loved the combination of the apples and the cream. This is definitely a recipe I'll be making again and again.
Arif Mizan
[email protected]This tart was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I would definitely recommend this recipe.
Fk Mahesar
[email protected]The filling on this tart was a bit runny. I think I would cook it for a bit longer next time.
Rdbob Robinson
[email protected]This tart was a bit too tart for my taste. I think I would use a sweeter variety of apples next time.
Nargis akter
[email protected]This tart was absolutely delicious! The crust was flaky and buttery, and the filling was creamy and flavorful. I loved the combination of the apples and the cream. This is definitely a recipe I'll be making again and again.
Cheri Murrray
[email protected]The crust on this tart was a bit soggy. I think I didn't blind-bake it for long enough.
Manage Chathuranga
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the filling next time.
MUGHAL SIGN
[email protected]This tart was amazing! The crust was perfectly flaky and the filling was creamy and flavorful. I loved the combination of the apples and the cream. This is definitely a recipe I'll be making again and again.
Mr Saud
[email protected]This tart was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I would definitely recommend this recipe.
Sm Anowar
[email protected]The filling on this tart was a bit runny. I think I would cook it for a bit longer next time.
Sayeed Azime
[email protected]This tart was a bit too tart for my taste. I think I would use a sweeter variety of apples next time.
Multzam Gujjar
[email protected]This tart was absolutely delicious! The crust was flaky and buttery, and the filling was creamy and flavorful. I loved the combination of the apples and the cream. This is definitely a recipe I'll be making again and again.
Ali Sad
[email protected]The crust on this tart was a bit soggy. I think I didn't blind-bake it for long enough.
Tara Howard
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the filling next time.
Mushrif Kiyas
[email protected]I love this tart! It's the perfect dessert for a special occasion.
Logan flett
[email protected]This tart was easy to make and turned out beautifully. The crust was flaky and the filling was creamy and flavorful. I used Granny Smith apples, which gave the tart a nice tartness.
Ayesha islam
[email protected]This tart was a hit at my dinner party! The combination of the creamy filling and the tart apples was divine. I highly recommend using a variety of apples, as this gives the tart a more complex flavor. I also added a sprinkle of cinnamon to the filli