Cooking Delights: Apple Custard Tart

Ingredients for Sweet Pastry Crust:
All purpose flour- 1 1/2 cup or 195 gms,
Granulated sugar- 1/4 cup or 50 gms ( powdered),
Salted butter- 1/2 cup or 113 gms ,
Egg- 1.

Custard:
All purpose flour-1/4 cup ( sieved ),
Granulated sugar-1/3 cup ( powdered),
Egg -2,
Cream- 3/4 cup or 190 ml,
Vanilla essence-1/2 tsp,
Apple brandy - 1 tbsp ( optional )

Apple ( Granny smith or any tart apple)- 4 large or 675 gms,
Granulated sugar-2 tbsp ( powdered),
Salted butter- 2 tbsp,
Cinnamon powder- 1/4 tsp.

Glaze:
Apricot preserve- 2 tbsp,
Water or rum- 1/2 tbsp.

Method:
Butter and flour a 9 inch Tart pan.
Sieve and whisk the flour.

Place the butter in your mixer and beat until softened.

Add the sugar and beat until light and fluffy( 1 minute).

Gradually add the egg,beating just until incorporated.

Add flour, and mix just for few seconds.

Remove the mixer and gather the dough and knead for few seconds as you would knead a roti dough.

Make a ball and transfer the dough ball on a sheet of cling film.

Flatten the dough into a small disc and wrap it with the cling film.

Put the dough in the fridge for 1 hour.
Take the dough out,and spread the cling film.
Take another sheet and cover the disc.

Roll the dough with a rolling pin,from the center towards the outer circle ( 11 to 12 inch circle

!/8 thickness)
Once you the dough is spread out,you can keep your tart pan on top to see the measurment.
It should be 1 inch more then the tart pan.

Remove the cling film from top and roll the dough for uniform thickness.
( it is easy to roll the dough with the cling film on,then use flour on the counter and do the rolling)
Roll one end of the dough in the rolling pin,and gently lift and transfer on to the tart pan.

Lightly press the dough to the bottom and upside of the pan.
With the thumb press the sides.
Roll the rolling pin around the edges of the pan,so that the extra dough which is hanging will cut off.

With the thumb press the top edge dough again, so that the dough is slightly higher then the tart pan.( It will prevent the dough from shrinking)

Make fork marks on the dough ( to prevent the dough from rising).

Cover with cling film and keep the tart pan in the freezer for 15 minutes.

Pre heat oven to 400 F or 205 C

Put the tart pan in a baking tray and bake the crust for 20 to 25 minutes or till dry and lightly brown.
Cool the crust .

Brush a thin layer of warm apricot over and sides of the tart to seal the crust and prevent it from leaking.

Let it dry for 20 minutes.

Apricot glaze:
Microwave apricot preserve in a small bowl for 20 seconds.

Strain through a strainer to remove any lumps.
Add 1/2 tbsp of water or rum.

Mix.

Custard:

Whisk flour and sugar.

Beat eggs and stir with a spoon to make a smooth paste.
Do not let this mixture sit for long as it will form a crust.

Meanwhile in a saucepan,over low to medium heat ,heat the cream until it just starts to boil and the cream foams up.

Remove from heat and gradually whisk into the egg mixture stirring constantly ( keep a cloth under the bowl to keep it in place).

Whisk in the vanilla essence and apple brandy ( if using).

Set this mixture aside while you prepare the apples.

Apples:

Peel ,core and slice the apples into 1/4 inch slices.

Melt 2 tbsp of butter in a non stick skillet over medium heat.

Stir in 2 tbsp of sugar,add the sliced apples and cinnamon powder.

Saute until they become soft ( 5 minutes )

Transfer to a bowl .

Apple Tart:
Pre heat oven to 350 f or 180 C
Arrange the apples in concentric circle on top of the cooled and glazed tart shell.

Carefully pour the custard over the apples to just below the top of the tart pan ( do not fill all the way or the custard will drip between the crust and the pan).

(Left over sliced apples and custard can be baked together too in a small muffin cups )
Place the tart pan on a large baking tray to make it easier to remove from oven.
Bake for 35 to 40 minutes or until the custard has set.