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I am counting down the days left before I return to the real world of 5:30 annoying alarm wake up calls and 8 hour work days. I know I’m lucky and shouldn’t complain about getting 3 months off a year, but it’s such a difficult transition, plus, I feel like whining today.
As summer unwinds and the classroom decorating and organizing begins, my brain switches to autumn mode. My thoughts drift to pumpkin patches, orchards, cinnamon and warm, delicious desserts. Not only do my baking ingredients change, so does my photography style, so expect to see more moody, earthy colors with a lot of natural textures involved.
Although our local orchards aren’t quite ready to share their apple harvest, I picked up a large bag of Granny Smith Apples at my local market. These are my absolute favorite apples (besides Honey Crisp) I love the color, the tart flavor and with their firm texture, they are perfect for baking.
I decided to use these delectable green apples in a Julia Child recipe that I had printed many moons ago. This tart is simple, gorgeous and absolutely delish. Serve it up some vanilla or cinnamon ice cream and be prepared to eat yourself silly!
Enjoy the last few days of summer…I know I will.
Custard Apple Tart
Equipment
Ingredients
- 1 9-inch pie crust
- 3 cups thinly sliced apples
- ⅔ cup granulated sugar divided use
- ½ tsp. ground cinnamon
- 1 egg
- ¼ cup all-purpose flour
- ½ cup whipping cream
- 3 tablespoons brandy or cognac optional
- 1 teaspoon pure vanilla extract
- Powdered sugar
Instructions
- Lightly spray your tart pan with non-stick cooking spray. Place your pastry dough into your prepared pan, poke holes in the dough with a fork and place the pan in the refrigerator for 15 minutes.
- Preheat oven to 425°F. Remove your pan from the refrigerator and place a large piece of parchment paper on top of dough and fill with dry beans (or pie weights). Press beans into edges of dough and bake in the oven for 10 minutes. Remove from oven and allow the pastry to cool completely on a wire rack.
- Reduce oven to 375°F.
- In a mixing bowl, toss the apples with 1/3 cup sugar and the cinnamon. Put them in the partially baked pie shell and bake for 20 minutes. Remove from the oven and let cool while making the custard.
- Beat the egg and remaining 1/3 cup sugar in a mixing bowl until the mixture is thick and pale yellow. Beat in the flour, then the whipping cream, brandy, and vanilla. Pour the mixture over the apples.
- Return to the oven for 10-12 minutes or until it begins to puff. Remove from oven and sprinkle with the powdered sugar (lightly covering the top of the tart). Return to the oven for 20 minutes. Tart is done when the top is brown and a knife plunged into the custard comes out clean. Serve while warm.
Notes
- This tart is best served warm and on the day it was baked. Although the flavor was lovely the day after, the texture had definitely declined.
- I used a 13.8 x 4.3 x 1.1 inches rectangular tart pan with removable bottom. This recipe will also accommodate an 8 inch round tart pan.
- If you do not have brandy or cognac, simply omit it, the tart will still be delicious.
- This is amazing served alone, but is delish with a scoop of ice cream and a little drizzle of caramel sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I never really think the seasons will change my mood or appetite but they really do. The tart looks delicious…I can’t wait for apple season to begin!
This looks delicious and your photos are amazing! It’s always important to me that food is not only yummy, but also pretty. You certainly filled up both columns with this recipe!
Great looking Tart, Jamie!! I have to make a note in my copy of Julia’s book.
Your are not alone. Tomorrow our alarm will start ringing at the same time again. Wish it would be vacation time forever.
I love this, but dang I love the apple picture. Ahh, you are one talented Pho-tog Mama!
I love Summer. Well, the season, not the whole break-up-from-school thing. Unfortunately, the kids are too old to go to play schemes (“I refuse to go to such a childish place”, says my daughter), so I have to have them at home for 6 weeks, non-stop.
I think it’s doing my nut in, so to be able to devour such a gorgeous looking tart, it might make my Summer just that little bit better ;)
Gorgeous, gorgeous, gorgeous!!! I can’t wait to see lots of these new photos! That apple picture looks like something you would find at an art show.
Wait, I think I totally missed that you were a teacher, too! A MIDDLE SCHOOL TEACHER, too, no less! What do you teach? I teach 6th and 7th grade language arts and, this year, an upper school and middle school cooking elective.
I hereby totally permit you to whine. Whenever someone gives me a hard time about having months off, I always point out that I work 24/7 during the school year, so summer break IS MY ONLY WEEKEND ;)
This tart looks delicious, by the way! Very “welcome to fall!”
Julie-
Ahhh a fellow teacher that feels my whine! I teach 6-8th grade Emotionally Disturbed students in a separate facility. I currently teach Language Arts and Social Studies.
Thanks so much for stopping by!
-J
Im right there with you guys! Except I work in special education and had to work summer school, so I only get 1 month off. Too short! And instead of welcoming it with delicious fall recipes like you, Im warding fall off with as many summer recipes as possible. hehe
HA, Erin, this is so my MO as well — I’m posting raspberry lemonade today. LOL.
Best wishes, both of you, as you prepare for another year!
I’m in that mode too…6 more days till I go back! I teach pre-K. But like Jamie, as soon as I start buying the inevitable school supplies, my brain turns to apples. I made apple zucchini muffins this morning, seemed like a good August baking project!
Gorgeous! You are getting me in the mood for fall…
Yep, I have to make this one!
That apple shot is so gorgeous. I want to hang it in my kitchen!