Friday, September 17, 2010
I don't think you'll be able to resist the buttery shortbread crust and the creamy custard filling found in this recipe.
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup cold butter, cut in pieces
1/3 cup ice-cold water
In a food processor combine the flour,salt,sugar and cut in the butter until it resembles coarse meal. Transfer to a mixing bowl and make a well in the dry ingredients. Pour in the ice-water and quickly work in the flour to form a dough. It is important to not over-work the dough. Divide into two disks and wrap in plastic wrap.
Refrigerate for about 15 minutes before rolling out into a 10 inch tart pan or a pie plate.
juice of one lemon
5- 6 apples peeled, quartered and thinly sliced
1/3 cup 35% cream
1/3 cup milk
1/4 cup sugar
In a large bowl, add the apple slices and lemon juice. Toss to prevent discoloration. Starting from the outside edge of the the pie crust, start placing the apples in a circular pattern inwards and ending in the center of the pie crust. The apple slices should overlap slightly as illustrated in the photo. Place the assembled tart pan on a pizza tray or cookie sheet and bake in a pre-heated 425º F oven for 10 minutes.
In the meantime, in a mixing bowl beat 2 eggs and whisk in the sugar, milk and cream until combined.
Remove the tart pan from the oven after the 10 minutes and pour the custard mixture over the apple slices. Return to the oven and continue baking for an additional 30-35 minutes at 370º F. Remove from the oven and glaze with heated apple jelly.
Posted by Anna C