Apple Custard Tart
Crostata di Mele alla Crema


*required fields



thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Apple Custard Tart this recipe: Print
Apple Custard Tart
Crostata di Mele alla Crema
cookbook: La Cucina di Lidia
main ingredients: apple
recipe
user comments (0)
Share:

serves: 1, 10-inch tarts

Ingredients


For the Tart Shell
4½ cups flour
1½ cups sugar
2 teaspoon baking powder
1 pinch salt
3 eggs, beaten
¾ pound unsalted butter, softened
¼ teaspoon almond extract

For the Filling (one tart only)
2 medium Granny Smith apples
2 eggs
¼ cup sugar
1 cup heavy cream
½ teaspoon vanilla extract
¼ cup smooth apricot jam
3 tablespoons water, hot

Directions

In a large bowl, combine the flour, sugar, baking powder, and salt. Add the eggs and stir with a wooden spoon or mix with your hands until the mixture looks crumbly. Work in the softened butter and almond extract until no traces of butter are visible. Divide the dough into three equal portions, roll each into a ball, and flatten to form thick disks. Wrap separately in plastic wrap and refrigerate until firm, or freeze for later use.

Preheat the oven to 350 degrees. On a floured surface, roll out the dough to a thickness of 1/8 inch. Transfer the rolled dough to a 10-inch tart pan with a removable bottom. Prick the bottom of the tart freely with a fork. Trim off any excess or overhang, crimp the border with the tines of a fork, and put shell in the freezer for 10 minutes. Bake shell for 30 minutes and cool before filling.

Meanwhile, peel and core the apples and slice each into sixteen thin wedges. Beat the eggs and sugar together. Add the cream and vanilla extract, and mix well until the sugar is completely dissolved. Spread 2 tablespoons of the apricot jam inside the tart shell and arrange the apple slices over it in two concentric, overlapping circles. Transfer the tart to a baking sheet and pour the custard mixture over the apples. Return the tart to the oven and bake until the apples are tender and the custard is set, about 40 minutes. Allow the tart to cool on a rack while melting the remaining apricot jam in 3 tablespoons of hot water. Brush the jam mixture over the surface of the tart, and serve either at room temperature or slightly chilled.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!