French apple custard tart

1 Servings

Ingredients

Quantity Ingredient
15 ounces Pack prepared pie crusts
Filling:
3 cups (3 meduim) sliced peeled
Apples
¼ cup Sugar
2 tablespoons Margarine
2 teaspoons Lemon juice
Custard:
⅓ cup Softened butter
⅓ cup Sugar
1 tablespoon Flour
½ To 1 tsp. cinnamon
2 Slightly beaten eggs
Creme Anglaise:
1 cup Whipping cream
2 Egg yolks
⅓ cup Sugar
2 teaspoons Brandy or vanilla
1 dash Cinnamon
1 dash Nutmeg

Directions

Heat oven to 425. Prepare pie crust according to pack directions for two crust pie using 10" tart pan with removable bottom or 9" pie pan.

Place crust in bottom & sides of pan. Trim edges. Do not prick crust.

Partially bake crust at 425 for 10 minutes. If crust puffs up, press back to bottom & sides of pan with back of wooden spoon. In large skillet over med low heat, combine filling ingredients. Cook about 5 minutes, stirring occasionally. Remove from heat; drain. Set aside.

In small bowl, blend custard ingredients. Mixture will not be smooth.

Spoon apples into pie crust pan. Pour custard over apples. To make lattice top, cut remaining crust into ½ inch wide strips. Arrange strips in lattice design over apple mixture. Trim & seal edges. Bake at 425 for 20 to 25 minutes or until golden brown. In med saucepan, bring cream just to boil. In a small bowl, combine 2 yolks & ⅓ cup sugar. Blend a small amount of cream into yolks. Blend yolk mix into cream & cook over low heat about 10 minutes or until mix coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Stir in brandy, cinnamon & nutmeg. Cool slightly. To serve, pour small amount of warm Creme Anglaise onto individual cake plates. Remove sides of tart pan; cut into wedges. Place piece of warm tart on sauce. Store in refrigerator.

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