Easy Apple Tart with Ole South Custard
Created by ForeverMama on September 4, 2024
- Servings: 8
- Prep Time: 15-20m
- Cook Time: 30-35m
- Recipe #43580
Ingredients
- APPLE TART
- 12 - 14 cooking apples, such as Rome or Braeburn (about 7 pounds)
- 1 1/2 cup sugar
- 17.3 ounces frozen puff pastry sheets, thawed (refer to NOTE at bottom of Directions) (1 package)
- OLE SOUTH CUSTARD
- 4 cups milk
- 4 large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
How to Make
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APPLE TART
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Step 1: Pre-heat oven to 450 degrees Fahrenheit. (depending on your oven, you may need to dial it a bit down).
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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.
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Step 3: Cook over medium-high heat, stirring often, 20 - 30 minutes or until apples soften and start to caramelize.
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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.
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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.
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OLE SOUTH CUSTARD:
How to Make
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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.
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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.
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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).
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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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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.