Apple Custard Tarte from Brittany

Apple Custard Tarte from Brittany (delicious!)

 

1 pie dough

4 large apples - about 2 pounds

2 Tablespoons butter

2 Tablespoons honey

 

3 eggs

1/2 cup sugar

1/2 cup ground almonds

1/2 cup heavy cream or crème fraîche

2 tablespoons apple brandy

 

¼ cup sliced almonds, to sprinkle on top of the tarte (optional)

 

Fit the pie dough to a 10 inch tart pan, pressing it firmly onto the sides and bottom.

Preheat the oven to 400°F (200°C). Bake crust for 12 minutes. Remove from the oven and allow to cool.

 

Peel the apple, core and cut each quarter into four slices.

Sautée the apple slices in butter and caramelize them with the honey.

 

Beat the eggs until they are frothy. Beat in the sugar until the mixture thickens slightly (about 1 minute with a hand mixer). Beat in the ground almonds, heavy cream (or crème fraîche) and brandy.

Place the apple slices in an attractive pattern in the tart shell.

Pour the custard on top of the apples and sprinkle the sliced almonds on top.

Place the tart in the oven and lower the oven temperature to 375°F (190°C). Bake for 35 minutes.

−Serve while it is still warm.

 

 

Done