Custard Style Apple Tart
I started making this dish years ago. I’m not sure where the recipe came from, it was before Pinterest or even really before the internet was popular. I probably got it out of the newspaper or a magazine! But it has been a family favorite from the first time I made it and still today. The recipe calls for a tart dish, but you can also us a deep dish pie plate too. A regular pie plate is a bit too shallow and while it does work, you have to be carefully when you add the filling and put the dish in the oven because it will be filled to the brim!
Before we get to the recipe, let me tell you a quick story. Ever since I stopped eating white sugar 4 months ago my husband has not been happy with the desserts that I’ve been making. He says that using the stevia in place of sugar just isn’t the same. I personally have been fine with all of the treats so more for me! However when I made this a few weeks ago, I did try use the Truvia Baking Blend, which is a combination of the Truvia sugar alternative and regular sugar. The tart turned out just ask good – husband approved! So I included the measurement in the recipe below. Enjoy!
Ingredients:
- 3 Granny Smith apples, peeled and cored
- 2-3 tbsp butter
- 1 1/2 c heavy whipping cream
- 1/2 c sugar (I used 1/4 c Truvia Baking Blend)
- 3 eggs
- ready made pie crust
- cinnamon
Directions:
Cut your peeled, cored apples into thin slices. Then melt butter in a large frying pan and cook the apples until they are tender crisp.
While those are cooking, place your pie crust in the tart pan and prick with the tines of a fork. Then sprinkle with cinnamon and add your apples.
In a medium bowl mix apples, sugar, and whipping cream. Whisk until the eggs are fully incorporated with the cream.
Pour the cream mixture over your apples and bake in a 375 degree oven for 30-35 minutes or until the custard is set and the top is starting to brown.
The only step left is to enjoy it! I usually have cream left over so I make some whipped cream to serve on top.
The is one of those dishes that can be served warm or cold. So if you’re were to bring this to a Summer bbq you wouldn’t have to worry about it staying warm to serve.
