Apple and Almond Custard Tart

I know it’s going to seem like I baked two apple desserts in one week. I’m also aware that not all of you may share the same love of apple desserts as much as I do. Please bear with me while I get these apple desserts out of my system.

I baked this tart before I did the cranberry-apple pie for Thanksgiving. But after looking at this pretty tart again, I’m going to remember making it next year for Thanksgiving. This was one of those recipes I came across years ago and never got to bake. It was from the same Everyday Food issue that I found these rolls in. I may have waited 5 years to try the recipe, but it was definitely worth the wait.

And here’s the thing…if I don’t sit down and share my photos and this recipe today, it may never happen and I’ll regret it.

Don’t miss out on what everyone baked this week. Throughout the day the links will be added below and you can get some great holiday baking ideas from them! Want to join the fun? Hop on over here to Meal Planning Magic and join us. As I mentioned, I have always plenty of canned pumpkin on hand and pumpkin breads make a lovely holiday gift.
                  
                                  

Apple and Almond Custard Tart

for the crust:3/4 c all-purpose flour (spooned and leveled)
1/4 t baking powder
6 T (3/4 stick) unsalted butter, at room temperature
1/2c sugar
1 large egg
1/2 t pure almond extract

for the filling:4 T (1/2 stick) unsalted butter, at room temperature
1/2 c sugar
1 large egg
1 1/2 t finely grated lemon zest and 1 T fresh lemon juice (from one lemon)
3 T all-purpose flour (spooned and leveled)
1/2 c heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 c sliced blanched almonds

Directions:
Make the crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

Using an offset spatula or table knife, spread dough in a 9-inch removable-bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

Meanwhile, preheat oven to 350, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 c sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.

In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling
over apple; sprinkle with almonds and remaining 1/4 c sugar. Place tar pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

buon appetito! happy baking!
xo
Lora