Poached Apple Custard Tart
Tender apple slices, poached in apple juice, rosé wine, sugar and cinnamon, are layered atop vanilla custard in a pastry tart shell.
Pastry for 1 (9-inch) tart or pie crust*
3/4 cup milk
2 large eggs, beaten
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
3/4 cup apple juice
3/4 cup rosé wine
3/4 cup water
1 cinnamon stick
2 tablespoons granulated sugar
2 Granny Smith apples, peeled, cored, and sliced
- Preheat oven to 425°F (220°C).
- For Crust: Line a 10-inch tart pan or 9-inch pie plate with pastry; lightly prick bottom of tart or pie crust with fork; bake 8 to 10 minutes or until lightly browned. Set aside.
- Reduce oven heat to 325°F (160°C).
- For Custard Filling: 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.
- For 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.
Makes 6 to 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Nutritional Information Per Serving (1/8 of recipe): Protein: 4g; Fat: 10g; Carbohydrate: 32g; Fiber: 2g; Sodium: 200mg; Cholesterol: 55mg; Calories: 241.
Recipe provided courtesy of Washington Apple Commission.