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Apple Custard Tart
Posted By GKC On August 18, 2013 @ 12:00 am In Rosh Hashana,Weekly Recipes | No Comments
Delicious and perfect for the holidays. I love the apple and pareve cream cheese filling. The dough is flaky and tasty because of the shortening. I use the earthbalance sticks which are pressed canola oil but feel free to substitute the shortening with margarine. Mine will just taste better.
2-1/3 cups flour
¼ cup shortening (it’s Yom Tov, go ahead and use it just this time)
¼ cup unsalted margarine
½ teaspoon salt
6 tablespoons cold water
4 Granny Smith apples, peeled, cored, and very thinly sliced
¼ cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon allspice
½ teaspoon ground nutmeg
2 cups pareve whipping cream
4 ounces pareve cream cheese
1 cup granulated sugar
1 egg yolk
1 teaspoon pure vanilla extract
To prepare the crust, preheat the oven to 350 degrees. Use margarine to grease the 10-inch flan or tart pan with a removable bottom and set aside. Put the flour, shortening, margarine, and salt in a medium bowl. Using your fingertips, mix the shortening and margarine with the flour to form coarse meal. Add the cold water and mix the dough with a large fork just until it holds together. You may need to add more water if the dough is dry and crumbly. Wrap the dough in plastic wrap and let it sit for 15 to 30 minutes.
Put the dough on a well-floured work surface and roll out to a 12-inch circle. Place the dough in a prepared pan and bake in the oven for about 10 minutes. Remove from the oven and allow to cool.
To prepare the filling, put the sliced apples in a large bowl. Add the brown sugar, cinnamon, allspice, and nutmeg and toss well. Heat a large sauté pan over medium-high heat. Place the apples in the pan and sauté for 2 to 3 minutes, then remove from the heat and let cool.
Place the spiced apples in the crust in concentric circles, covering the bottom of the crust completely. Put 1 cup of the pareve cream, the pareve cream cheese, and sugar in the bowl of a mixer or food processor and blend or pulse until smooth. Add the eggs, egg yolk, and vanilla, mix well, and pour over the apples. Bake in the oven for about 40 minutes, or until the apples are just tender and the custard is set. Remove from the oven and let cool for 10 to 15 minutes.
Whip the remaining cup of cream to soft peaks. Cut the tart into slices, top with a dallop of pareve whipped cream, and serve.
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