So many delicious flavors in this recipe, your taste buds will thank you! Vanilla custard, salted caramel, and apples coated with cinnamon, all in a cinnamon tart shell. This one will be worth the wait.
It is made from simple everyday baking ingredients that you probably already have in your cupboards. I used frozen Cortland apples that we picked a few weeks ago at Stone Brook Hill Farm. This tart will be really nice for entertaining as it looks amazing and it can be a nice change from a typical apple pie…simply scrumptious!
Put all crust ingredients into a food processor and pulse until completely mixed.
Press the dough into a tart dish or pie plate using your fingers or rubber spatula until it even. ( I used a flan dish for this recipe)
Trim the edges with a sharp knife to neaten the edges. Place in the refrigerator for 15 minutes.
Preheat oven to 350 degrees Fahrenheit.
Remove tart crust from the refrigerator and dot bottom with a fork before baking.
Bake in the oven for 20 minutes.
While crust is baking, make the custard.
Heat milk on medium heat. Meanwhile whisk together eggs, sugar, and vanilla in stainless steel mixing bowl.
Remove milk from stove just before boiling and slowly pour hot milk into egg mixture while whisking briskly.
When the crust is done, remove from the oven and place on a baking sheet.
Pour custard mixture into the baked crust and place it in the oven with the baking sheet.
Bake for 1 hour and 10 minutes at 350 degrees.
Place sugar in a small saucepan and add 1 tbsp. of water.
Cook on medium heat until a syrup forms.
Add butter while whisking briskly until it is blended smooth.
Add cream and continue to whisk and cook until bubbly and has a caramel consistency. Remove from heat and add vanilla.
Place apple topping ingredients to a skillet. Cook on medium heat until tender about 10 minutes. Set aside to cool.
When tart is finished cooking, remove from oven and let cool.
Pour a layer of caramel on top of the custard.
Place apple slices into the caramel in a decorative fashion. Chill for 3 hours and serve with fresh whipped cream
Ingredients
Directions
Put all crust ingredients into a food processor and pulse until completely mixed.
Press the dough into a tart dish or pie plate using your fingers or rubber spatula until it even. ( I used a flan dish for this recipe)
Trim the edges with a sharp knife to neaten the edges. Place in the refrigerator for 15 minutes.
Preheat oven to 350 degrees Fahrenheit.
Remove tart crust from the refrigerator and dot bottom with a fork before baking.
Bake in the oven for 20 minutes.
While crust is baking, make the custard.
Heat milk on medium heat. Meanwhile whisk together eggs, sugar, and vanilla in stainless steel mixing bowl.
Remove milk from stove just before boiling and slowly pour hot milk into egg mixture while whisking briskly.
When the crust is done, remove from the oven and place on a baking sheet.
Pour custard mixture into the baked crust and place it in the oven with the baking sheet.
Bake for 1 hour and 10 minutes at 350 degrees.
Place sugar in a small saucepan and add 1 tbsp. of water.
Cook on medium heat until a syrup forms.
Add butter while whisking briskly until it is blended smooth.
Add cream and continue to whisk and cook until bubbly and has a caramel consistency. Remove from heat and add vanilla.
Place apple topping ingredients to a skillet. Cook on medium heat until tender about 10 minutes. Set aside to cool.
When tart is finished cooking, remove from oven and let cool.
Pour a layer of caramel on top of the custard.
Place apple slices into the caramel in a decorative fashion. Chill for 3 hours and serve with fresh whipped cream
Looking for other recipes for Thanksgiving try these:
2 Layer Pumpkin-Cheesecake Pie Recipe
Triple C Crowd Pleaser-The Perfect Festive Holiday Appetizer
Autumn Flavors Abound in this Cinnamon Raisin Swirl Bread
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