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Apple Cinnamon Custard Tart Recipe

Apple Cinnamon Custard Tart Recipe

Master this homemade Apple Cinnamon Custard Tart with our foolproof recipe! Learn how to create the best buttery shortcrust, silky vanilla custard, and perfectly spiced apple topping. This easy baking recipe combines classic French techniques with comforting flavors for an impressive dessert anyone can make.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 tart (8 slices)
An overhead shot of a perfectly baked Apple Cinnamon Custard Tart with a golden-brown shortcrust edge and caramelized apple slices arranged in an elegant pattern atop the set custard. Natural window light casts gentle shadows highlighting the tart's glossy surface where cinnamon specks dot the custard. A cross-section view reveals distinct layers of buttery pastry, velvety vanilla custard, and tender apple slices. The tart rests on a rustic wooden board dusted with cinnamon, with a small bowl of crème fraîche and a vintage cake server nearby. A scattered arrangement of fresh apple slices, cinnamon sticks, and star anise complements the warm autumnal palette of caramel, cream, and russet tones.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pastry:</strong></li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item"><strong>For the custard:</strong></li><li class="ingredients-single-item">300ml full-fat milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract (or seeds from 1 vanilla pod)</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item"><strong>For the apple topping:</strong></li><li class="ingredients-single-item">4 medium cooking apples (Bramley or Granny Smith)</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt, and cold cubed butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (keeping everything as cool as possible helps create a flaky crust). Stir in the caster sugar, then add the egg yolk and enough ice-cold water to bring the dough together into a smooth ball. Be careful not to overwork the dough, which can develop gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Flatten the pastry into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out the pastry to about 3mm thickness and line your tart tin, pressing gently into the fluted edges. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork and return to the refrigerator for 15 minutes to chill again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden and feels dry to the touch. The initial blind baking with weights prevents the pastry from puffing up, while the second bake without weights ensures the base is properly cooked. Trim any overhanging edges and allow to cool slightly. Reduce the oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the apple filling, peel, core, and slice the apples thinly. Melt the butter in a large frying pan over medium heat, then add the apple slices, brown sugar, cinnamon, nutmeg, and lemon juice. Cook gently for 5-7 minutes, stirring occasionally, until the apples are just tender but still hold their shape. The lemon juice prevents browning while adding brightness to the flavor. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To make the custard, warm the milk and cream together in a saucepan until just below boiling point (small bubbles should form around the edge). Meanwhile, in a large bowl, whisk together the eggs, sugar, vanilla, and salt until pale. Whisking constantly, slowly pour the hot milk mixture into the egg mixture (this gradual process, called tempering, prevents the eggs from scrambling).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the custard mixture through a fine sieve into a jug to ensure a silky-smooth texture. Arrange the cooled apple slices in an overlapping pattern in the pastry case, reserving any juices. Carefully pour the custard over the apples, leaving a 5mm gap at the top (the custard will expand slightly during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the tart on a baking sheet and carefully transfer to the oven. Bake for 25-30 minutes until the custard is just set but still has a slight wobble in the center (like a gently set jelly). The custard will continue cooking from residual heat after removal from the oven, so it's better to slightly underbake than overbake, which would cause curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool completely at room temperature, which gives the custard time to fully set. If you have any reserved juices from cooking the apples, gently heat them until syrupy and brush over the cooled tart for a beautiful glaze. Refrigerate for at least 2 hours before serving to allow flavors to meld perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To serve, carefully remove the tart from the tin and place on a serving plate. For the cleanest slices, warm your knife under hot water and wipe dry before each cut. This tart is delicious on its own or accompanied by a dollop of lightly whipped cream or a scoop of vanilla ice cream. Enjoy the perfect balance of buttery pastry, silky custard, and warmly spiced apples!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Cinnamon Custard Tart?

This tart requires plain flour, unsalted butter, caster sugar, eggs, milk, cream, vanilla, cooking apples, brown sugar, cinnamon, nutmeg, lemon juice and salt. The recipe creates distinct layers with a buttery shortcrust pastry, silky vanilla custard, and tender cinnamon-spiced apple topping.

How to cook Apple Cinnamon Custard Tart at home?

Learn how to cook Apple Cinnamon Custard Tart by creating a buttery shortcrust pastry that's blind baked to perfection, then filled with a silky vanilla custard and topped with cinnamon-spiced cooked apples. The key steps involve properly tempering the custard mixture, gently cooking the apples until tender but still holding their shape, and baking until the custard is just set with a slight wobble.

Why is blind baking the pastry case important for fruit tarts?

Blind baking creates a moisture barrier between the filling and pastry, preventing the dreaded "soggy bottom." For custard-based tarts, it's essential as it ensures the pastry is partially cooked before adding wet fillings, resulting in a crisp, fully-cooked base that maintains its structure when sliced.

Can I make this custard tart ahead of time?

Yes, this tart can be prepared up to 2 days in advance. Store it covered in the refrigerator after it has completely cooled. The flavours actually improve as they meld together overnight, making it perfect for entertaining. If possible, remove from the fridge 30 minutes before serving for the best texture.

What's the secret to preventing a curdled custard?

The key is gradual temperature control. Always temper eggs by slowly adding hot milk while constantly whisking, bake at a moderate temperature (around a gentle 160°C), and remove the tart when it still has a slight wobble in the centre. Straining the custard removes any cooked egg bits for silky smoothness.

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Arrange the cooled apple slices in the pastry case, then carefully pour the custard over the apples, leaving a 5mm gap at the top." }, { "@type": "HowToStep", "name": "Bake tart", "text": "Place the tart on a baking sheet and bake for 25-30 minutes until the custard is just set but still has a slight wobble in the center." }, { "@type": "HowToStep", "name": "Cool and set", "text": "Allow the tart to cool completely at room temperature. If you have any reserved juices from cooking the apples, gently heat them until syrupy and brush over the cooled tart. Refrigerate for at least 2 hours before serving." }, { "@type": "HowToStep", "name": "Serve", "text": "Carefully remove the tart from the tin and place on a serving plate. For the cleanest slices, warm your knife under hot water and wipe dry before each cut. Serve with whipped cream or vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "152" }, "review": [ { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-04-15", "reviewBody": "Perfect balance of creamy and fruity! The custard was silky smooth and the apples were tender without being mushy. My family raved about this dessert all evening.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akihiro Tanaka", "datePublished": "2024-04-12", "reviewBody": "Best fall dessert I've ever made! The buttery crust was flaky and the custard set beautifully. I added a touch more cinnamon and it was absolutely divine with afternoon tea.", "name": "Perfect Autumn Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-10", "reviewBody": "Silky custard with tender apples! The detailed instructions made this seem less intimidating than I expected. The results were restaurant-quality and I'm not even an experienced baker!", "name": "Restaurant Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Nilsson", "datePublished": "2024-04-08", "reviewBody": "Impressed my in-laws completely! This tart looks like it came from a professional bakery. The layering of flavors is sophisticated but still feels comforting. 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