Apple And Custard Tart Recipe by sara puchiviri
Cooking Instructions 30 min + 50 min 1 Preheat the oven to 400°F (200°C), using both the top and bottom heat if possible. 2 Line the bottom of a springform pan with puff pastry, making sure the edges come up a couple of inches. Prick the entire base with a fork. 3 Place the pan in the freezer for about 10 minutes. 4 Lay parchment paper over the puff pastry and add some dried beans or pie weights on top to keep the crust from puffing up. 5 Bake for 25 minutes at 400°F (200°C). 6 While the crust is baking, combine half the milk, the egg yolks, sugar, cornstarch, and vanilla in a bowl. Mix well until smooth. 7 In a saucepan, heat the remaining milk with the lemon peel and bring to a boil. 8 Once the milk boils, pour it into the bowl with the other ingredients and mix again. When everything is combined, return the mixture to the saucepan over low heat and stir constantly until it thickens. 9 When the puff pastry comes out of the oven, remove the parchment paper and beans, then pour the custard into the crust. Keep the oven on at 400°F (200°C). 10 Thinly slice the apples and arrange them in a spiral pattern over the custard. 11 Return the tart to the oven for another 25 minutes. When you take it out, brush the top with peach jam. 12 Refrigerate the tart until ready to serve for best results. 1 Preheat the oven to 400°F (200°C), using both the top and bottom heat if possible. 1 Preheat the oven to 400°F (200°C), using both the top and bottom heat if possible. 2 Line the bottom of a springform pan with puff pastry, making sure the edges come up a couple of inches. Prick the entire base with a fork. 2 Line the bottom of a springform pan with puff pastry, making sure the edges come up a couple of inches. Prick the entire base with a fork. 3 Place the pan in the freezer for about 10 minutes. 3 Place the pan in the freezer for about 10 minutes. 4 Lay parchment paper over the puff pastry and add some dried beans or pie weights on top to keep the crust from puffing up. 4 Lay parchment paper over the puff pastry and add some dried beans or pie weights on top to keep the crust from puffing up. 5 Bake for 25 minutes at 400°F (200°C). 5 Bake for 25 minutes at 400°F (200°C). 6 While the crust is baking, combine half the milk, the egg yolks, sugar, cornstarch, and vanilla in a bowl. Mix well until smooth. 6 While the crust is baking, combine half the milk, the egg yolks, sugar, cornstarch, and vanilla in a bowl. Mix well until smooth. 7 In a saucepan, heat the remaining milk with the lemon peel and bring to a boil. 7 In a saucepan, heat the remaining milk with the lemon peel and bring to a boil. 8 Once the milk boils, pour it into the bowl with the other ingredients and mix again. When everything is combined, return the mixture to the saucepan over low heat and stir constantly until it thickens. 8 Once the milk boils, pour it into the bowl with the other ingredients and mix again. When everything is combined, return the mixture to the saucepan over low heat and stir constantly until it thickens. 9 When the puff pastry comes out of the oven, remove the parchment paper and beans, then pour the custard into the crust. Keep the oven on at 400°F (200°C). 9 When the puff pastry comes out of the oven, remove the parchment paper and beans, then pour the custard into the crust. Keep the oven on at 400°F (200°C). 10 Thinly slice the apples and arrange them in a spiral pattern over the custard. 10 Thinly slice the apples and arrange them in a spiral pattern over the custard. 11 Return the tart to the oven for another 25 minutes. When you take it out, brush the top with peach jam. 11 Return the tart to the oven for another 25 minutes. When you take it out, brush the top with peach jam. 12 Refrigerate the tart until ready to serve for best results. 12 Refrigerate the tart until ready to serve for best results. 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