An apple and walnut custard tart. Use apples with color, like Jazz™ or Pink Lady®. Evenly slicing the apples helps with the overall look and presentation. Tempering the egg is absolutely crucial for this recipe.

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Recipe Summary

prep:
45 mins
cook:
1 hr 15 mins
additional:
1 hr 10 mins
total:
3 hrs 10 mins
Servings:
8
Yield:
1 9-inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Topping:
Filling:

Directions

Instructions Checklist
  • Whisk flour, sugar, and salt together in a bowl. Add butter and egg; mix with a fork until crumbly. Work dough with your hands until fully blended. Wrap in plastic wrap and refrigerate, about 1 hour.

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  • Preheat the oven to 400 degrees F (200 degrees C). Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate and prick with a fork.

  • Bake in the preheated oven for 10 minutes. Remove and let cool.

  • Meanwhile, place sliced apples, sugar, butter, water, allspice, cinnamon, and cloves in a large pot; cook over medium heat until apples start to release their juices and are just malleable enough to curve while still holding their shape, 4 to 5 minutes. Remove apple slices to a plate, reserving cooking juices in the pot.

  • Add diced apples to the cooking juices and bring to a boil. Cook until apples are mushy, 5 to 10 minutes.

  • Transfer mushy apples to a medium saucepan. Place walnuts in the bowl of a food processor; process until finely ground. Add nuts to the apples; stir until a paste forms. Add cream; bring to a boil. Remove from heat.

  • Whisk egg thoroughly in a small glass bowl. Add 1 tablespoon of the hot cream mixture, whisking vigorously to make sure the egg doesn't curdle. Repeat twice more. Pour egg mixture into the saucepan; mix to incorporate. Allow custard to cool, stirring often.

  • Spread cooled custard evenly over the crust. Arrange apple slices on top, working from the outer edge to the center in concentric circles, overlapping the slices to look like a rose.

  • Bake in the preheated oven until browned, about 50 minutes.

Cook's Notes:

You may use a refrigerated store-bought crust, if preferred.

A nut grinder can be used instead of a food processor.

Nutrition Facts

566 calories; protein 5.6g 11% DV; carbohydrates 67.5g 22% DV; fat 32.3g 50% DV; cholesterol 130.2mg 43% DV; sodium 188.7mg 8% DV. Full Nutrition
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