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.
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.
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