Virginia Apple Custard Tart Recipe
The yummy Virginia Apple Custard Tart as soon as it is baked. Often, I have to hide it from my family so that there is some left for the guests. Try preparing these irresistible Virginia Apple Custard Tart for yourself!
Ingredients
| Pastry | ||
| 1/2 cup apricot jam, forced through a sieve | ||
| 3 to 4 medium cooking apples | ||
| Lemon juice | ||
| Sugar | 1 Tablespoon | |
| Spongecake | ||
| Kirsch | 2 Tablespoon | |
| Vanilla cream custard | ||
| Sliced almonds | 1/4 Cup (16 tbs), toasted | |
Directions
Preheat the oven to 375° F.
Lightly oil a 10 inch tart pan that is 1/2 inches deep.
Roll out the Pastry 1/8 inch thick on a lightly floured board or pastry cloth.
Press it firmly into the prepared pan.
Prick the dough well with a fork.
Place greased waxed paper over the dough and fill with dried beans to prevent the dough from rising.
Bake at 375° F for 35 minutes.
Remove from the oven, empty the beans, prick the bottom, and return to the oven for 5 minutes or until the shell is golden brown.
Cool completely.
Line a baking sheet with aluminum foil.
Quarter, peel, and core the apples.
Brush the apple quarters with lemon juice to keep them from discoloring.
Make 5 shallow vertical cuts down the back of each apple quarter.
Be sure the cuts are shallow so that the quarters will hold their shape as they bake.
Arrange the apple quarters, cored side down, on the prepared baking sheet.
Bake at 375° F for 15 minutes or until the apples are tender.
Cool completely.
Slice the Spongecake in half horizontally.
Place 1 half in the tart shell.
Spread the Vanilla Cream Custard on top of the Spongecake.
Arrange the apple quarters in a circle on top of the Vanilla Cream Custard.
Slightly overlap 3 apple quarters in the center.
Refrigerate.
Shortly before serving, combine the apricot jam and sugar in a small saucepan.
Bring to a boil, stirring constantly.
Remove from the heat.
Cool slightly before adding the kirsch.
Brush the rim of the tart with the glaze.
Press on the almonds.
Spoon the rest of the glaze over the top of the tart.
Lightly oil a 10 inch tart pan that is 1/2 inches deep.
Roll out the Pastry 1/8 inch thick on a lightly floured board or pastry cloth.
Press it firmly into the prepared pan.
Prick the dough well with a fork.
Place greased waxed paper over the dough and fill with dried beans to prevent the dough from rising.
Bake at 375° F for 35 minutes.
Remove from the oven, empty the beans, prick the bottom, and return to the oven for 5 minutes or until the shell is golden brown.
Cool completely.
Line a baking sheet with aluminum foil.
Quarter, peel, and core the apples.
Brush the apple quarters with lemon juice to keep them from discoloring.
Make 5 shallow vertical cuts down the back of each apple quarter.
Be sure the cuts are shallow so that the quarters will hold their shape as they bake.
Arrange the apple quarters, cored side down, on the prepared baking sheet.
Bake at 375° F for 15 minutes or until the apples are tender.
Cool completely.
Slice the Spongecake in half horizontally.
Place 1 half in the tart shell.
Spread the Vanilla Cream Custard on top of the Spongecake.
Arrange the apple quarters in a circle on top of the Vanilla Cream Custard.
Slightly overlap 3 apple quarters in the center.
Refrigerate.
Shortly before serving, combine the apricot jam and sugar in a small saucepan.
Bring to a boil, stirring constantly.
Remove from the heat.
Cool slightly before adding the kirsch.
Brush the rim of the tart with the glaze.
Press on the almonds.
Spoon the rest of the glaze over the top of the tart.
Chef
