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pink lady apples (i used honey crisp)
plus 1 tbsp. granulated sugar
eggs at room temperature
Butter a 10-inch fluted tart pan with room-temperature butter; sprinkle 1 Tbsp. of the sugar around the sides of the dish.
Place the eggs and 1/3 cup sugar in a food processor and mix together for 1-2 minutes until frothy on top and light in color. Add the flour, cream, vanilla, and salt. Mix together and set aside.
Peel, core, and slice the apples, with about 4 to 5 slices per apple quarter, or roughly 16 slices per apple. Fan the slices lightly onto the tart pan in any pattern you choose.
Pour the batter over the apples, making sure the apples are well coated.
Bake in a preheated 375-degree oven until the top is golden brown and the custard is firm, about 32-35 minutes.
Serve either warm or cold with whipped cream or ice cream.
Last Updated: Thu, Jun 5, 2014