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French Style Apple Tarte

Bethy Leonard brought a version of this recipe back from her days living as a student in France.  One bite you and you’ll be instantly transported to your favorite Parisian patisserie.

 

Prep Time: 30 min.

 

Cook Time: 45 min.

 

Yield: Makes 8 Servings

Measurements Ingredients Savings Availability
2 large  Large White Eggs Weekly Special $1.99 - Save $1 Add to Shopping list
 

Yolks only

3 tbs.  sugar $ Add to Shopping list
1 tbs.  flour $ Add to Shopping list
1 tbs.  Cornstarch $ Add to Shopping list
1 cup  Milk Weekly Special $1.69 ea. or 2/$3 Add to Shopping list
1/2 tsp.  Vanilla Extract $ Add to Shopping list
1 large  Large White Eggs Weekly Special $1.99 - Save $1 Add to Shopping list
1 shhet  Frozen Puff Pastry

Not available at Stew's

 

Thawed according to package directions

2 medium  Apples & Pears Weekly Special $1.29 lb. - Save $0.70 lb. Add to Shopping list
 

Peeled, cored and sliced

1/2 cup  Apricot Preserves

Not available at Stew's

To prepare the pastry cream:

1. In a mixing bowl, with an electric mixer on medium speed, beat the egg yolks and sugar to form ribbons. Mix in the flour and cornstarch.

 

2. In a small saucepan over medium heat, bring the milk to a boil. Remove 1/2 cup of the milk and gradually whisk the hot milk into the egg mixture. Gradually whisk the egg mixture back into the hot milk. Cook for 5 minutes, stirring constantly, or until the mixture thickens and coats the back of a spoon.

 

3. Return the mixture to the mixing bowl and mix well. Stir in the vanilla. Pour into a large bowl. Cool slightly, then cover the surface completely with plastic wrap. Refrigerate the custard for 1 hour or until cold. (Pastry cream may be prepared up to 1 day in advance.)

 

To prepare the tart:

1. Preheat the oven to 400°F. In a small bowl, beat the egg with 1 teaspoon water. Place the puff pastry on a lightly floured cutting board. Cut a 1-inch strip off of each side of the pastry. Using the egg wash, brush a 1-inch border around the edges of the center piece of puff pastry. Place the strips onto the brushed border, folding the corners over to form another layer. Brush the border with the egg wash. 

 
2. Spoon or pipe the pastry cream onto the center of the puff pastry. Place the apples over the cream and bake for 20 to 25 minutes, or until golden brown and puffed. Remove from the oven and let cool on a rack for 15 minutes. In a small saucepan, heat the apricot preserves and 3 tablespoons water. Brush onto the apples. Serve warm or refrigerate to serve cold later.