Custard Tart
1 (9-inch) tart or pie shell
3/4 cup milk
2 large eggs, beaten
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
Pinch salt
Poached Apples
3/4 cup apple juice
3/4 cup rose wine
3/4 cup water
1 cinnamon stick
2 tablespoons granulated sugar
2 Granny Smith apples, peeled, cored, and sliced
Prepare Custard Tart:
Heat oven to 425 degrees F.
Lightly prick bottom of tart shell with
fork; bake 8 to 10 minutes or until lightly browned. Set aside.
Reduce oven heat to 325 degrees F.
In large bowl with electric mixer, beat
milk, eggs, sugar, vanilla, cinnamon, and salt; pour into tart
shell and bake for 35 minutes or until center is set.
Meanwhile, prepare Poached Apples: In
medium saucepot, combine rose wine, apple juice, water, cinnamon
stick, and sugar; heat to boiling. Simmer 10 minutes. Add half
the apple slices and cook until tender -- about 15 minutes. Remove
slices with slotted spoon to colander to drain. Repeat to cook
remaining apple slices. To serve, arrange poached apples, slightly
overlapping, in a ring on top of custard filling.
