Apple Tart Recipe
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Unlike many fruit tart recipes, this one blends in two teaspoons of baking powder along with the other crust ingredients. Needless to say, this puffs up the crust around the thickly-sliced apples very nicely, giving it a distinctly-appealing look and taste.
When you bite into each slice of apple custard tart, you are treated to a healthy "bite of apple;" and when combined with the creamy custard and light crust, you've got yourself a taste sensation.
This particular apple tart recipe stands alone when compared to all other apple tart recipes. I hope you'll give this one a try because I think you'll love it.
1-1/2 cups sugar - 1 cup for the dough and 1/2 cup for the custard
2 sticks of butter - 1 stick for the dough (softened) and 1 for the custard (melted)
4 eggs, lightly beaten - 2 for the dough and 2 for the custard
1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 medium-sized tart apples, pared, cored, cut in half, and then cut into about 1/2" slices
1/2 teaspoon ground cinnamon
Method
- Preheat oven to 350°F and Grease a 9-inch spring form pan.
- Beat together in a large bowl 1 cup of sugar and 1 softened stick of butter until fluffy.
- Add 2 eggs to the sugar/butter mixture and mix well.
- Sift together into that mixture the flour and baking soda and mix well, ending with a smooth, moist dough.
- Refrigerate the dough for about an hour.
- Press the dough into the prepared pan...evenly over the bottom and 2 inches up the sides. Flour your fingers a bit if the dough is a little sticky.
- Just to review how the apples are cut...peel and core the apples, slice each apple in half lengthwise, put the flat edge of each half on your cutting board, and slice each half into about 1/2-inch slices.
- Now, stand the apple slices with rounded edges up, into the dough. Please see photograph for placement, or make a design of your own choice.
- Try not to put the apple slices too close together because the crust needs room to rise.
- Sprinkle with cinnamon
- Place your pan onto a cookie sheet and bake in the preheated oven for 50 minutes or until the dough is lightly golden. Do not shut oven off yet.
- Melt the other stick of butter and set aside to cool a bit.
- Whisk the 1/2 cup of sugar into the butter and then the eggs.
- When the crust is baked, remove from oven and spoon custard mixture carefully over the tart, being careful not to allow any custard to run over the sides of dough.
- Bake in the 350°F oven for an additional 20-25 minutes or until the custard sets.
- Cool on a wire rack and carefully remove sides of pan. Serve at room temperature, and refrigerate any leftovers.
