Caramelized Apple Custard Tart is creamy, rich and decadent with slight vanilla notes, raisin and a sweet and buttery crust that melts in your mouth.
Caramelized Apple Custard Tart
This Caramelized Apple Custard Tart is so good with a sweet and buttery golden crust, that reminds me of freshly baked short bread cookies. Also, it is loaded with moist, soft apples, that have been caramelized in brown sugar. Then, baked into the most velvety and rich vanilla custard. Lastly, it is topped with sweet raisins and more custard. I added some poppy seeds just for fun, since I really like them, but you can totally skip it if its not your thing.
I served this caramelized apple custard tart with whipped cream and homemade raspberry sauce.
Why you’ll love this Caramelized Apple Custard Tart:
- First of all, it is festive and beautiful. Hence, making it a show stopper dessert.
- Also, it is incredibly fresh and aromatic.
- Tender and buttery, the tart melts in your mouth. Hence, a must try!
- In addition, this is the perfect tart for the holiday season.
- Nice alternative way to use apples, especially when in season.
- Lastly, they can be made 1 or 2 days in advance, so you don’t have to worry about a last minute dessert.
HOW TO THAW A FROZEN TART?
- First, remove the tart from the freezer the night before you want to eat the cake.
- Next, refrigerate without unwrapping for 24 hours. This way the cake will thaw slowly and without any condensation forming on the surface.
- After 24 hours, take them out of the fridge and let the cake layers or cake come to room temperature while still wrapped.
Looking for more Cake Recipes? Check these out:
Caramelized Apple Custard Tart
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated white sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 large egg (room temperature)
- 3 medium sized golden delicious apples
- 1 tablespoon butter
- 4 tablespoons brown sugar
- 1/2 cup raisin
- 1 cup heavy cream
- 1 cup milk
- 8 egg yolks
- 1/2 cup caster sugar
- 1 tablespoon vanilla extract
- 1/4 poppy seeds
- Place butter in a large bowl of an electric mixer, fitted with the wire attachment, and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. Replace the wire attachment with the hook attachment and add flour and salt and mix just until it forms a ball.
- Butter an 8 - 9 inch tart pan with removable bottom and set aside.
- Flatten dough into a disk, cover with plastic wrap, and refrigerate about one hour or until firm.
- On a lightly floured surface, roll the pastry into a 12 - 13 inch circle.
- When desired size is achieved, lightly roll the pastry around the rolling pin, dust off any excess flour as you roll. Unroll over the top of the tart pan. Gently press the pastry onto the bottom and up the sides of the pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of pastry with the tines of a fork.
- Cover and refrigerate for about 20 minutes. In the meantime prepare the apples and custard.
- Peel, core, and cut the apples into 1/4 inch slices.
- In a large skillet over medium heat melt the butter and stir in the sugar. Add the apples and sauté until they just begin to soften around 3-5 minutes. Remove from heat and let cool slightly.
- In a kettle, bring water to boil. In a deep dish, place the raisin and pour over it 1 cup of boiled water. Let is soak for 10 minutes, drain. This will soften the raisin.
- In a medium sauce pan over medium heat bring the cream, milk, poppy seeds and vanilla to a boil.
- Place egg yolks and sugar in the bowl of an electric mixer, fitted with the whisk attachment, and beat until pale. Pour hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few minutes, then skim off any froth.
Assemble and Bake:
- Preheat oven to 400 degrees F.
- Line the chilled unbaked pastry shell with parchment paper. Fill tart pan with pie weights ( rice or beans work as well), making sure the weights are evenly distributed over the entire surface. Bake crust for about 20 minutes or until crust is golden brown around the edges. Remove from oven and remove parchment paper and weights. Reduce oven temperature to 350 degrees F. Place back into the oven for about 3-5 minutes until dry to the touch.
- Remove from oven, pour half of the custard over the tart crust, top with the apple slices (leave out any excess sauce from the pan) by arranging them in a circle, pour the rest of the custard and top with raisin.
- Bake for 40 minutes or until just set with the slightest wobble in the middle. Remove from oven and leave to cool completely before serving.