Apple Custard Tart Tested Recipe
INGREDIENTS
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Sweet Pastry Crust:
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1 1/2 cups (195 grams) all purpose flour
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1/4 cup (50 grams) granulated white sugar
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1/8 teaspoon salt
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1/2 cup (113 grams) room temperature unsalted butter
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1 large egg
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Apricot Glaze:
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1/4 cup apricot preserves
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1/2 tablespoon Cognac, Calvados, Rum or Water
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Custard:
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1/4 cup (35 grams) all-purpose flour
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1/3 cup (65 grams) granulated white sugar
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2 large eggs
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3/4 cup (190 ml) half and half cream (contains 10-14% fat and sometimes called light cream)
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1/2 teaspoon pure vanilla extract or paste
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1 tablespoon Apple Brandy (Calvados or Applejack) (optional)
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Apples:
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1 1/2 pounds (675 grams) Granny Smith Apples (3 large apples) (can use any firm textured apple)
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2 - 4 tablespoons (25 - 50 grams) granulated white sugar
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2 tablespoon (26 grams) unsalted butter
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Cinnamon Sugar:
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1 tablespoon (15 grams) granulated white sugar
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1/4 teaspoon ground cinnamon
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Read more: http://www.joyofbaking.com/AppleCustardTart.html#ixzz2UzCBQ2gB
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