- 300g Sweet Pastry Dough
- 3-4 Large Koru Apples (peeled, cored, trimmed and quartered lengthwise)
- 50g Sugar
- 50g Unsalted Butter
- 250ml Half and Half
- 2 Eggs
- 2 Egg Yolks
- 60g Brown Sugar
- 2g Salt
- 1tsp Ground Cinnamon
- 1tsp Ground Nutmeg
- 10g Cornstarch (sifted)
- 1tbsp Water
- 1tsp Orange Blossom Water
- 75g Apricot Jam
- Roll out the sweet pastry dough to a thickness of 2mm and roughly 11-12 inches in diameter and carefully line a 10 inch tart mold/ring with a removable bottom. Fold in the excess dough around the edges of the tart to produce a double layer/thickness and use a sharp knife to trim off any excess. Cover with cling film and chill in the fridge for at least 30mins.
- Preheat the oven to 375ºF.
- Remove the chilled tart case from the fridge, and place onto a baking sheet/pan. Using a fork, dock the surface of the tart with holes to prevent it from rising during baking.
- Place your apples slices, sugar and butter into a bowl and toss until well combined. Decoratively arrange your apples slices onto your tart shell and place your tart in the center of the oven and bake for approximately 30-35mins, until your tart is approximately 80% cooked through and your apples are lightly golden brown.
- In a pan, add the half and half, and half the brown sugar and cook over medium low heat until it reaches a simmer. Whisk together your eggs, egg yolks, remaining brown sugar, salt, corn starch and spices until thoroughly combined and pour the hot cream mixture over the eggs and whisk thoroughly. Return the mixture back into the pan and cook over medium high heat while continuously whisking to remove any lumps. Cook your custard until it reaches 165ºF.
- Pass your custard through a strainer to remove any lumps.
- Reduce your oven temperature to 325ºF. Pour your cinnamon custard mix into your tart shell and continue baking for 15-20mins until your custard mix is fully set.
- When your tart is fully cooked, remove from the oven and set aside.
- In a pan, add your apricot jam and water and cook over medium low heat until the mixture comes to a simmer before adding your orange blossom water to form your glaze.
- Finish your tart by applying your apricot glaze over the surface. Allow to room temperature before serving.
- This is a great little dessert to serve in the Fall when you have a wide assortment of apples available. A good alternative to the one I used in this recipe are Fuji, Braeburn, Honeycrisp, etc. So whichever apple variety is good quality and works for you is the best option. I just happened to use Koru apples in this recipe, as they were the best quality apples I found available during the time I was out in the market.
- You can play around with and customize the custard a bit to suit your taste. For example, you could omit the cinnamon and nutmeg and instead use vanilla for a classic apple and vanilla combination. Or use lemon zest and orange blossom water to make a fresher fruitier custard mix.
- This dessert can be prepared a few days in advance, and kept in the fridge without worry. All you have to do is remove the tart from the fridge a couple of hours ahead of when you plan on serving it to allow it to come to room temperature.