French Baked Apple Tarte


Pie dough ½ of recipe from previous show (recipe also provided on food page)

  • 2-3 apples peeled, cored, sliced 1/8 –1/4” lengthwise (from top to bottom) Golden Delicious are best for this recipe

  • 3Tbl sugar

  • 2 cups custard base (also serves as standard quiche base) from a previous show
  • 8 eggs
  • 1 quart heavy cream
  • ½ tsp nutmeg-mixed together and hold in refrigerator-enough for about 3-4 different tartes or quiches)

    Press or roll pie dough into a 10” tarte shell with a push through bottom. If you do not have a tarte shell you may try and substitute a standard pie pan but do not fill it to the top with ingredients because it will be too deep for this recipe although it would be fine for other tartes like the Onion-Fennel tarte.

  • Directions

    Place sliced apples around pie shell in circular pattern, very close and overlapping each other. Use one layer of apples for best results. This is a very shallow tarte but you can experiment with more layers. Sprinkle apples with sugar. Bake @ 375 degrees on sheet pan until apples have some golden brown color on top, are almost fully cooked and the crust is cooked and set but not too brown. This should take about 20-25 minutes. Remove from oven and pour in about 1½ to 2 cups of custard base. Just enough to fill the bottom of the tarte pan and come up about ¾ of the way up the apples. Do not fully cover the apples. Part of the apple pattern should be exposed. Place back on sheet pan in oven until custard is set; about 15-20 minutes. Remove from oven, let cool and slice. Serve with powdered sugar and ice cream or vanilla sauce. Great light, fresh dessert.