Apple cinnamon custard tart (recipe)

It's apple season here in the UK, we wanted to come up with an apple-tastic recipe that would provide a little comfort food on the dark Autumn (Fall) nights. So, armed with apples and a few other cupboard staples, we set to work.

This apple custard tart recipe isn't about immaculate presentation - it's about rustic charm and great flavours. It's creamy, smooth and delicious. The apples hold their texture and the pastry is sweet and buttery. We had ours for supper with a cup of tea / mug of hot milk, but I think this would be equally nice with a mug of hot cider. Mmmm.

Here's what to do to make this apple custard tart with cinnamon.

Ingredients

Equipment

Instructions

To make the pastry

• Preheat the oven to 200C (180C fan-assisted, 400F)..
• Put the cubed butter and flour into a food processor and pulse until you have an even crumb.
• Add the cold water, a few drops at a time while pulsing until it comes together in a smooth ball – you might not need all the water.
• Wrap in cling film and leave to chill in the fridge for 10-15 mins while you prepare your apples.

To prep the apples

• Put the apple slices in a bowl with the lemon juice, sugar and cinnamon and mix with your hands.
• Cover and set aside.

Make the pastry case

• Roll out the pastry and line a loose-bottomed fluted, non-stick quiche tin.
• Leave an inch or so of overhang round if possible and make sure there are no holes.
• Cover with a sheet of baking paper and fill with baking beans.
• Bake for 20 minutes, then remove from the oven and remove the paper and baking beans.

To make the custard

• In a bowl or jug, mix together the sugar and egg yolks until combined.
• In a saucepan, bring the cream, milk and vanilla up to the boil.
• Pour the milk mixture over the yolk mixture, whisking well until fully combined.
• Strain through a sieve and allow to cool a little, then skim off any froth.

Bring it all together

• Put the tin on a baking sheet (one with a lip, if possible, in case of leaks).
• Drain the apples and pat dry a little with kitchen towel.
• Pile them into the pastry case and then pour the custard over the top – the custard won’t reach the top of the apples.
• Sprinkle the caster sugar over the top of the apples.
• Pop back in the oven for approx 45 minutes, or until it seems largely set in the middle.
• Remove from the oven and trim the pastry edges with a sharp knife.
• Allow to cool before popping out of the tin, then leave to cool completely.

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5 from 1 vote

Apple custard tart

This recipe isn’t about immaculate presentation – it’s about rustic charm and great flavours. It’s creamy, smooth and delicious. The apples hold their texture and the pastry is sweet and buttery.

Prep Time30 mins

Cook Time1 hr 15 mins

Total Time1 hr 45 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Keyword: apple cinnamon custard tart, apple tart, cinnamon, custard, dessert, fruit tart, tart

Servings: 12 slices

Calories: 229kcal

Author: Emily Leary

Ingredients

For the pastry

• 200 g (7.1 oz) plain flour
• 100 g (3.5 oz) cold butter
• 15 g (0.5 oz) icing sugar
• 40 ml (1.4 floz) cold water

For the apples

• 700 g (1.5 lb) large green apples peeled, cored and thinly sliced
• 2 tbsp lemon juice
• 1 tsp cinnamon
• 3 tbsp caster sugar

For the custard

• 125 ml (4.2 floz) double cream
• 125 ml (4.2 floz) whole milk
• 2 tsp vanilla essence
• 4 medium eggs yolks
• 50 g (1.8 oz) caster sugar

To finish

• 3 tbsp caster sugar

Equipment

• Weighing scales
• Measuring spoons
• Food processor
• Food wrap
• Mixing bowl
• Wooden spoon
• Kitchen knife
• Chopping board
• Rolling pin
• Loose bottomed, fluted, non-stick quiche tin
• Baking paper
• Baking beans
• Saucepan
• Whisk
• Sieve
• Kitchen paper
• Non-stick baking sheet

Instructions

To make the pastry

• Preheat the oven to 200C (180C fan-assisted, 400F)..
• Put the cubed butter and flour into a food processor and pulse until you have an even crumb.
• Add the cold water, a few drops at a time while pulsing until it comes together in a smooth ball – you might not need all the water.
• Wrap in cling film and leave to chill in the fridge for 10-15 mins while you prepare your apples.

To prep the apples

• Put the apple slices in a bowl with the lemon juice, sugar and cinnamon and mix with your hands.
• Cover and set aside.

Make the pastry case

• Roll out the pastry and line a loose-bottomed fluted, non-stick quiche tin.
• Leave an inch or so of overhang round if possible and make sure there are no holes.
• Cover with a sheet of baking paper and fill with baking beans.
• Bake for 20 minutes, then remove from the oven and remove the paper and baking beans.

To make the custard

• In a bowl or jug, mix together the sugar and egg yolks until combined.
• In a saucepan, bring the cream, milk and vanilla up to the boil.
• Pour the milk mixture over the yolk mixture, whisking well until fully combined.
• Strain through a sieve and allow to cool a little, then skim off any froth.

Bring it all together

• Put the tin on a baking sheet (one with a lip, if possible, in case of leaks).
• Drain the apples and pat dry a little with kitchen towel.
• Pile them into the pastry case and then pour the custard over the top – the custard won’t reach the top of the apples.
• Sprinkle the caster sugar over the top of the apples.
• Pop back in the oven for approx 45 minutes, or until it seems largely set in the middle.
• Remove from the oven and trim the pastry edges with a sharp knife.
• Allow to cool before popping out of the tin, then leave to cool completely.

Notes

Store covered in the fridge - it should keep for up to 3 days.

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 72mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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