Golden Delicious Apple Custard Tart
with Lemon Zest & Cardamom Crust
1 cup unsalted butter, softened
1/3 cup sugar
1 tsp vanilla
2 cups all-purpose flour
pinch of salt
¼ tsp ground cardamom
2 tsp lemon zest
Place butter and sugar in bowl of standing mixer fitted with paddle; mix on medium speed until just combined. Add egg and vanilla; mix again to combine -- the mixture will not be smooth. Add flour, salt, cardamom and lemon zest. Mix on low speed just until the dough starts to come together. Transfer dough to a lightly floured work table, and knead gently, adding flour as necessary. Flatten into a disk, wrap in plastic and refrigerate at least one hour or up to 24 hours.
Roll out dough and line a 12” removable-bottom tart pan. Trim to fit. Chill at least one hour.
Preheat oven to 350°F. Line tart shell with foil and fill with baking beans. Bake about 8-10 minutes, until the edges are set. Remove the beans and foil; return to oven for 3-4 more minutes. Air may get trapped under the dough, poke with a knife to release the steam. Bake until set and golden brown; remove and set aside to cool.
Add apple mixture; return to oven. Bake about 15 minutes, until the apples just begin to brown. Remove from oven and pour in custard. Bake for another 10 minutes, or until custard is set. Remove from oven once more and sprinkle with a heavy layer of powdered sugar. Return to oven and bake about 15 more minutes. Remove, cool slightly and serve with a dusting of powder sugar.
2 large eggs
2 egg yolks
¾ cup sugar
½ cup flour
1 ½ cups cream
seeds scraped from one vanilla bean, or 2 tsp vanilla
¼ cup Chateau Ste. Michelle Muscat Canelli
1 tsp lemon zest
Whisk all custard ingredients together. Cover & refrigerate until ready to use.
3 lbs Golden Delicious apples-peeled, sliced lengthwise about 1/8” to make about 6 cups
1 cup sugar
2 tsp cinnamon
1 tsp fresh ground nutmeg
pinch of cloves
While tart dough is cooling, peel apples and slice into 1/8 slices; toss with remaining ingredients.
Note: If crust isn't ready, place apples in cold, lemon water to store. When ready, drain apples and gently pat dry with kitchen towel, and continue with instructions.