Apple Custard Tart

Monday, 16 February 2009

Instead of apples baked in a crust, this apple tart relies on poached apples tucked into a tart that’s baked “blind” or empty. Most fruit tarts like this one use a milk custard, but we think the poaching liquid, in this case a cup of apple cider spiked with a cinnamon stick and a little lemon juice or cider vinegar to cut the sweetness, makes a brighter and more appropriate filling. So making the tart involves three steps: making the crust, poaching the apples, then transforming the poaching liquid into a custard. Assembly of the three elements should take place just before the tart is served. For the crust: 1 cup unbleached white flour 1/2 cup cold unsalted butter, cut into 1-inch bits 2 tablespoons sugar 1/2 teaspoon table salt 1 egg white 1 teaspoon freshly grated lemon zest, optional For the Filling: 3 medium Fuji apples, preferably organic 1 cup apple cider, preferably organic 2 tablespoons lemon juice or apple cider vinegar 1 cinnamon stick 1 large egg plus 1 egg yolk 1/2 cup sugar 1/4 cup cornstarch 2 tablespoons butter 1.)    Preheat the oven to 375 and line the bottom of a two-piece 10-inch spring form pan with a circle of baker's parchment or spray it with non-stick spray. 2.)    To make the pastry for the crust, put the flour in the work bowl of a food processor, or in a mixing bowl. Work in the butter, sugar and salt. If using a food processor, process just until mixture resembles coarse crumbs; leave some chunks of butter about the size of bee-bees. Add the egg white and pulse the motor or work the mixture with a wooden spoon just until the dough comes together into a scrappy heap. Do not knead or overwork; it is not necessary to make the dough into a smooth ball. 3.)    On a floured surface, roll the pastry dough into a 10-inch circle and plant the circle in a pie pan. Line the pastry with a piece of baker's parchment or aluminum foil and fill it with rice or beans or special pie weights. Bake the pastry until the edges are lightly browned, about 20 minutes. Remove the parchment with the rice or beans and bake until the center of the crust is dry and just beginning to turn golden, about 5 minutes more. 4.)    While the crust is baking and cooling, poach the apples for the filling. Start by poaching the apples. Peel and core the apples and cut each one into 8 wedges. Pile them along with the cinnamon stick into a large, enameled cast iron soup kettle or Dutch oven and pour on the apple cider. Cook over medium-high heat until the cider is boiling, then reduce heat to low and simmer just until apples are tender, about 10 minutes. With a slotted spoon, transfer the apples from the simmering cider to a clean plate and allow them to cool while you make custard with the poaching liquid. 5.)    To make the custard, whisk together the egg, the egg yolk, sugar, and cornstarch in a medium-sized mixing bowl; whisk in about half of the simmering cider then transfer the tempered egg mixture to the pot and cook, stirring constantly until the mixture is boiling vigorously. Transfer the cooked custard back to the mixing bowl, whisk in the butter, and let it cool for 15 minutes or so. 6.)    When the tart shell has cooled completely, fill it with the apple cider custard and arrange the poached apple slices over the surface. Serve it at room temperature or refrigerate and serve chilled. Copyright, Greg Atkinson, 2009

 

< Prev		Next >