Thanks for the new tart pans Mom. These perfect pans were worth the wait.
Apple Custard Tart recipe from Mastering the Art of French Cooking
1 partially baked pastry shell - I used a sweet crust as Julia recommended
1 pound crisp apples - I used 1 and 1/2 medium large apples
1/2 teaspoon cinnamon
for the custard:
1/3 cup sugar
1/4 cup sifted flour
1/2 cup whipping cream - I used 1/4 cup half and half
3 tablespoons Calvados (apple brandy) or cognac - I used Grand Marnier because it was that or bourbon
powdered sugar in a shaker or sifter
Preheat the oven to 375 degrees. Quarter, core and peel the apples. I left the peel on and sliced them very thin and was pleased with the results. Julia recommends 1/8" slices. You should have around3 cups. Toss these in a bowl with the 1/3 cup sugar and cinnamon, then arrange them in the pastry shell. Bake in the hot oven for 20 minutes or until the apples start to color and are almost tender. Remove from the oven and let cool while you prepare the custard.
Beat the egg and sugar together with a mixer until the mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon. Beat in the flour and then the cream, finally the alcohol. Pour the custard over the apples. It should come almost to the top of the pastry shell. I'm still struggling with my partially baked pastry crusts and mine was saggy around the edges, so it overflowed a little. This is why I left the whole thing in the pan when I should have been able to bake it freestanding on a cookie sheet. This probably would have prevented the soggy bottom crust too.
Put the tart in the hot oven for 10 minutes, then Julia says to sprinkle it heavily with powdered sugar before returning it to the oven. I skipped the powdered sugar but it might be a nice touch if you like your desserts extra sweet. Continue baking for 15 to 20 minutes or until the top has browned and a knife in the center comes out clean.
I followed Julia's tip for quiche and left this in the turned off oven with the door propped open and it stayed nice and puffed. Not only did this tart surprise me by turning out to be beautiful, but it was probably the best apple dessert I've ever made. Thank you Mrs. Child. The custard made a nice crust on top, and the thinly sliced apples maintained a bit of texture, the edges were crunchy. I could've eaten the whole thing.