Saturday, November 9, 2013

Apple & Thyme Custard Tart

Tart Dough
3 C confectioners sugar
4 1/2 C all-purpose flour
½ tsp salt
3 sticks of butter (4 oz, or 1/2 C)
3 eggs

Sift together the confectioners sugar, flour, and salt.
Beat the butter until smooth; add the flour mixture and egg. Mix just until it comes together as an evenly formed mass. Wrap in plastic and chill in refrigerator for at least 30 minutes.
When ready to bake, working quickly, line the sheet pan with the dough. Trim off any excess dough that hangs over the edges. Prick the bottom of the crust with a fork a few times.
Enough for 2 – 12x18 cookie sheets

Tart Filling
5 - 6 crisp apples (peeled, cored, and thinly sliced) - I used Macintosh
5 eggs
2 1/2 c sugar
2 cup heavy cream
4 1/2 teaspoons vanilla extract
3 teaspoons fresh thyme
3 teaspoon grated nutmeg

Toss apple slices with lemon juice, nutmeg, and thyme. Working from the one end, toward the other, lay the apple slices in the tart shell in a consistent linear pattern, overlapping them slightly.
Gently whisk together the eggs, sugar, cream, and vanilla, until just combined. Pour the custard mixture over the apple slices.
Bake tart at 375 F until the crust is golden and center is set, 30 to 40 minutes. (Note: if you find your crust is browning too quickly, cover the tart with aluminum foil for the duration of baking.) Allow the tart to cool before serving.

Adapted and scaled for larger pan size from

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