Tarte Aux Pommes (French Apple - Custard Tart) Recipe

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Tarte Aux Pommes (French Apple - Custard Tart)
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Ingredients
11
Count
Nutrition
82
Calories
Total time
45
Minutes
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Ingredients:

  • short pastry , for a 10 inch tart pan (pate brisee)
  • 1/3 cup sugar , plus
  • 2 tbsp sugar
  • 1 egg
  • 1/3 cup sifted flour
  • 3 tbsp cognac or 3 tbsp brandy or 3 tbsp calvados

Directions:

  1. For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
  2. Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
  3. For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4 lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
  4. For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
  5. Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
  6. Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 81.72 Kcal (342 kJ)
Calories from fat 20.72 Kcal
% Daily Value*
Total Fat 2.3g 4%
Cholesterol 23.03mg 8%
Sodium 8.53mg 0%
Potassium 13.06mg 0%
Total Carbs 12.54g 4%
Sugars 12.05g 48%
Dietary Fiber 0.1g 0%
Protein 0.7g 1%
Vitamin C 0.1mg 0%
Iron 0.1mg 1%
Calcium 8.7mg 1%
Amount Per 100 g
Calories 300.5 Kcal (1258 kJ)
Calories from fat 76.18 Kcal
% Daily Value*
Total Fat 8.46g 4%
Cholesterol 84.68mg 8%
Sodium 31.36mg 0%
Potassium 48.04mg 0%
Total Carbs 46.12g 4%
Sugars 44.32g 48%
Dietary Fiber 0.38g 0%
Protein 2.57g 1%
Vitamin C 0.2mg 0%
Iron 0.4mg 1%
Calcium 31.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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