Page 147 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

German Apple Custard Tart

MAKES 1
(9- /23- )

—
,
. I can’t take a bite of this stuff without remembering
childhood, my beloved Omi, and the spanking I happily suffered for
getting caught diving into the warm tart before dinner.

FOR THE CRUST

Sweet Tart Dough (page 30) ½ batch
apricot preserves 1 tablespoon 15 ml

FOR THE FILLING
unsalted butter 2 tablespoons 55 g

granulated sugar, divided ½ cup 100 g
zest and juice of ½ lemon

rum 3 tablespoons 45 ml
apples, cored and sliced ¼
inch (6 mm) thick (see Note, 2
page 85)
heavy cream 1 cup 240 ml

vanilla bean paste 1 teaspoon 5 ml
salt pinch

eggs 2
FOR THE ASSEMBLY

confectioners’ sugar ¼ cup 25 g
heavy cream 2 tablespoons 15 ml

slightly sweetened whipped cream, for serving

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Press the dough into a 9-inch
(23-cm) square tart pan and freeze it for 20 minutes. Line the tart