Apple Custard Tart

In a food processor, put

  • 2 cups flour
  • 1/2 cup sugar
  • grated peel of 1 lemon

Pulse to blend well.

Add 14 tbsps cold butter cut into small cubes

Pulse 7-8 times

Add 1 egg and 2 tbsp cold water

Pulse until dough comes together.  If too dry, add 1 more tbsps water and pulse.

Wrap in plastic and refrigerate for 30 minutes

Peel. core, and thinly slice 1-1/2 lbs (about 3 large) baking apples of your choice

Add 1/4 cup sugar

1/2 tsp cinnamon

2 tbsps fresh lemon juice

1/3 cup dried cranberries or raisins

Toss to coat and set aside.

Roll 3/4 of the dough into a circle and fit into a 9″ tart pan with removable bottom.  Prick bottom of dough

Fill pan with apple mixture.

Custard:

  • 1 tbsp corn starch
  • 1/4 cup milk
  • 1 tbsp sugar
  • 2 eggs
  • 1/2 tsp vanilla

In a small bowl mix the corn starch with a small amount of the milk till smooth.

Add the sugar, rest of the milk, eggs and vanilla and mix till well blended.

Pour over the apples in the pan.

Roll the other 1/4 dough into a rectangle and cut strips and form a lattice on top of the tart.

Brush with milk and sprinkle with coarse sugar.

Bake 375 for 45-55 minutes or until golden brown.  Cool in pan for 10-15 minutes and then remove and let it cool completely before serving.

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