This recipe is taken from the 2007 Milk Calendar. This is the French Apple Tart recipe.
- Prep: 15 min - 20 min
- Cooking: 45 min - 50 min
- Refrigeration: 30 min
- 13 oz (397 g) frozen puff pastry thawed
- 3 tart cooking apples (Granny Smith, Spy, Crispin)
- 1 1/2 cups (375 mL) 35 % cream
- 1/4 cup (60 mL) sugar
- 1/2 tsp (2 mL) ground cinnamon
- of ground nutmeg
- 1 egg
On a lightly floured surface, roll out pastry 2 inches (5 cm) larger than a 10-inch (25 cm) tart pan with removable bottom or a 12-inch (30 cm) foil or metal pizza pan. Fit into pan; fold outer edge of pastry over inside edge to make double-thickness sides 1-inch (2.5 cm) high, pinching lightly. Pierce pastry all over with a fork. Refrigerate for 30 min or until chilled.
Meanwhile, preheat oven to 400 °F (200 °C). Peel apples; cut in quarters lengthwise and remove stems and cores. Cut each quarter lengthwise into thin slices. Place a single layer of apples in bottom of tart shell (omit this layer for large pizza pan). Place remaining apples on top in circular pattern overlapping slices as necessary. Place on a baking sheet and bake on bottom rack of oven for 25 to 30 min or until pastry is golden and apples start to soften.
In a bowl, combine 3/4 cup (180 mL) of the cream, 1 tbsp (15 mL) of the sugar and a pinch of the cinnamon; cover and refrigerate until just before serving.
In a separate bowl, whisk together remaining cream, sugar and cinnamon, the nutmeg and egg until blended. Pour evenly over apples in tart shell. Return to bottom rack and bake for 20 min longer or until crust is golden and custard is set. Let cool until slightly warm.
Whip chilled cream mixture to soft peaks. Serve slices of warm tart with a dollop of cinnamon cream.
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Top 5 Nutrients
|Calcium:||4 % / 41 mg|
|Vitamin A:||18 % / 181 mcg|
|Thiamin:||14 % / 0.2 mg|
|Niacin:||13 % / 3 mg|
|Riboflavin:||13 % / 0.2 mg|