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Apple Tart With Custard

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Ingredients

Adjust Servings:

	Butter – 5 ⅔ oz (160 g)
	Wheat Flour – 7 oz (200 g)
	Oats – 1 ¾ oz (50 g)
	Powdered Sugar – 5 ¼ oz (150 g)
	Brown Sugar – 2 ½ oz (70 g)
	Eggs – 1
	Egg Yolks – 8
	Cream – 8 ½ fl oz (250 ml)
	Apples – 3
	Cottage Cheese – 10 ½ oz (300 g)
	Lemon Juice – 2 tbsp

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Apple Tart With Custard

Name: Apple Tart With Custard
Total time: 1 h
Yield: 6 Servings
Cuisine: French
Ingredients: Butter: 5 ⅔ oz (160 g); Wheat Flour: 7 oz (200 g); Oats: 1 ¾ oz (50 g); Powdered Sugar: 5 ¼ oz (150 g); Brown Sugar: 2 ½ oz (70 g); Eggs: 1; Egg Yolks: 8; Cream: 8 ½ fl oz (250 ml); Apples: 3; Cottage Cheese: 10 ½ oz (300 g); Lemon Juice: 2 tbsp

Features:

Cuisine:

French

60 min
Serves 6
Medium

Ingredients

Butter – 5 ⅔ oz (160 g)
Wheat Flour – 7 oz (200 g)
Oats – 1 ¾ oz (50 g)
Powdered Sugar – 5 ¼ oz (150 g)
Brown Sugar – 2 ½ oz (70 g)
Eggs – 1
Egg Yolks – 8
Cream – 8 ½ fl oz (250 ml)
Apples – 3
Cottage Cheese – 10 ½ oz (300 g)
Lemon Juice – 2 tbsp

Recipe

It is hard to imagine the numerous existing fillings for a typical French dish — tart. The open pie is prepared both savory and sweet, using not only shortbread but also other types of dough.

We want to share with you a more traditional version of this pastry, namely a recipe for apple tart with custard. This dessert is as good as buttercream multilayer cakes and can become the main decoration of any festive table.

Steps

1 Done	Grate 5 oz (140 g) of chilled butter on a coarse grater and combine with flour. Rub into crumbs and add oats.
2 Done	Add 1 ¾ oz (50 g) of brown sugar and 1 ¾ oz (50 g) of powdered sugar to the mixture and stir. Crack one egg into the bowl. Knead the dough.
3 Done	Place the dough in a tart mold, distribute it evenly over the entire surface, and pierce it in several places with a fork. Cover the dough with a sheet of parchment and weigh it down with peas or lentils. Bake for 30 minutes at 320 °F.
4 Done	Meanwhile, whisk egg yolks with 3 ½ (100 g) of powdered sugar. Separately whip cream and add cottage cheese and whipped yolks. Beat the mixture again.
5 Done	Spread the filling on the crust. Bake the tart for 45 minutes at 250 °F. Meanwhile, remove apple cores and shred the fruits. Immediately put the apples in a small amount of water with lemon juice.
6 Done	Remove the tart from the oven and let it cool for 10 minutes, then place the apples on top — circle-wise and in an overlapping manner. Spread with the remaining melted butter and sprinkle with brown sugar. Bake the tart for another 10 minutes at 360 °F.

After the lengthy cooking process, you will want to taste a piece of the gentle apple tart right away. Don't rush and let it cool, though; you can believe that the result will be worth it.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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