Caramel Apple Custard Tart

Ingredients

1 pre-baked 12-inch tart shell, Pâte Brisée, recipe follows

Custard: ¼ cup whole milk

1 tablespoon corn or tapioca starch

2 large eggs

½ cup sugar

1 cup heavy cream

1 teaspoon vanilla

½ teaspoon cinnamon

Kosher salt

Apples: 6 apples, Fuji, Golden Delicious or similar baking apple, peeled, cored and cut into 8 wedges each

4 tablespoons unsalted butter

Kosher salt

½ cup granulated sugar

Directions

1. To make the custard: place the milk in a medium bowl. Whisk in the starch until smooth and then add the eggs and sugar. Whisk until eggs are fully incorporated.

2. Add the cream, vanilla, cinnamon and ½ teaspoon salt. Whisk until everything is well incorporated. Reserve.

3. To prepare the apples: preheat oven to 400 degrees F. Lightly butter a sheet pan.

4. Heat a large saut é pan over medium high heat. Add 2 tablespoons of butter and wait until it bubbles and foams.

5. Add half of the apples and let them brown to golden then flip with a spatula to brown all sides. Sprinkle with a pinch of salt. Reduce heat if pan gets too hot and starts to smoke or if juices start to burn.

6. When apples are golden and soft, sprinkle ¼ cup of sugar evenly over the apples and toss. Continue to cook until sugar is caramelized and bubble thickly.

7. Add a little water if the apples are still firm and cook until the water has evaporated. Apples should be meltingly tender. It should take about 15 minutes. Turn out onto the prepared sheet pan and repeat steps with the remaining apples.

8. Pour the custard into the tart pan lined with your pre-baked pate brisee. Arrange the cooked apples in a pinwheel on top to fill the crust.

9. Place in the preheated oven and bake for 10 minutes. Reduce heat to 350 degrees F and bake 30 minutes until custard is set. Cool to room temperature before slicing and serving.

Recipe: Pâte Brisée