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Apple Custard Tart



1/2 cup butter - melted
3/4 cup almond flour
3/4 cup flour
2 T sugar
pinch of salt


3 eggs
1/2 cup sugar
1/2 tsp vanilla
pinch of salt
1 cup heavy cream
1-2 T calvados or brandy - optional
1/4 tsp cinnamon
2-3 apples - skin on unless extra thick skin then peel and core. Gravenstein or other tart apple is our recommendation
1 T lemon juice


Heat oven to 350 degrees. Start by making the dough, add melted butter to flours, sugar and salt in a bowl and mix well. Transfer to a 9-inch tart pan with removable bottom. Gently press into pan and up sides evenly. Place in freezer while preparing apples and filling.

Prepare the filling. In a medium bowl whisk together eggs, sugar, vanilla, salt, cream, brandy and cinnamon. Slice apples as thin as possible and toss with lemon juice. (A mandolin is a great way to get thin even slices of apple.) Remove crust from freezer and arrange apples in a spiral around outside and then inside. Carefully pour with a ladle half of the filling slowly over apples, let sit for a minute and pour with remaining filling. Sprinkle with 1 T sugar. Place tart pan on a sheet pan for easy transfer to oven and bake for 45-50 minutes until set and golden brown on top. Let cool and serve warm or chilled with ice cream or whip cream. Store in refrigerator. Serves 8-10.

Serve with:

Kunde Family Winery 1904 Dessert Cuvée

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