Easy Apple Tart with Ole South Custard

APPLE TART

Step 1

Pre-heat oven to 450 degrees Fahrenheit. (depending on your oven, you may need to dial it a bit down).

Step 2

Peel and core apples; cut in half lengthwise. Toss together apples and sugar; place in a 12-inch cast-iron or ovenproof skillet.

Step 3

Cook over medium-high heat, stirring often, 20 - 30 minutes or until apples soften and start to caramelize.

Step 4

Unfold and stack pastry sheets on top of each other on a lightly floured surface. Roll to a 12-inch square (Refer to NOTE). Place on top of cooked apples, with pastry corners overlapping sides of skillet.

Step 5

Bake for 10 - 12 minutes or until dark golden brown. Cool on wire rack for 10 - 15 minutes. Carefully invert tart onto a serving plate; remove skillet. Cut tart into wedges, and serve with Ole South Custard.

OLE SOUTH CUSTARD:

Step 6

Cook milk in a heavy non-aluminum saucepan over medium heat, stirring often, 10 minutes or just until it begins to steam. (DO NOT BOIL.) Remove from heat.

Step 7

Whisk together eggs and next 3 ingredients (sugar - salt) until blended. Gradually whisk 1 cup hot milk into egg mixture; whisk egg mixture into remaining hot milk, stirring constantly.

Step 8

Cook over medium heat, stirring constantly (KEEP BOTH EYEs OPEN, unless you wear a patch), 8 - 10 minutes or until a thermometer registers between 170 - 180-degrees. (DO NOT BOIL).

Step 9

Remove from heat, and pour mixture through a fine wire-mesh strainer into a bowl. Place heavy-duty plastic wrap directly on warm custard (plastic wrap should touch the custard) to prevent a skin from forming on top, and chill at least 24 hours or up to 3 days. Mixture will thicken as it cools. Makes 5 cups.

NOTE: Roll out the puff pastry no more than 10 minutes before apples are done; the pastry needs to stay as cold as possible for maximum puff.