The tart shell was a basic sweet pastry dough which may be made ahead. It was pre-baked for about 15 minutes until golden brown then allowed to cool before filling. It may also be brushed with beaten eggwhite before baking to seal the crust and prevent it from being soggy when filled with the custard.
The Granny Smith apples were cut into uniform slices, about 1/4" thick, then simmered in a pot for a few minutes until almost tender. The apples will continue to cook in the oven. Evenly spread the custard in the baked tart shell. Arrange the apple slices on top of the custard as suggested in the picture below. Brush with melted butter, generously sprinkle with ground cinnamon and cover with aluminum foil. The foil is necessary to trap the heat and moisture from the apples while baking and make them very tender. The sweetness of the custard was a good balance to the tartness of the apples. I love how the sweet aroma of the cinnamon filled the kitchen during and after baking. Both the recipes for the sweet pastry crust and for this apple custard tart may be found in the Joy of Baking website.
|baked in a 9" tart pan with removable bottom|