Apple Almond Custard Tart

My mom came to visit for a week and this is one of the things we made while she was here. It ended up being an unexpectedly delicious little treat that we ended up eating for breakfasts!

You can make this in a traditional tart pan, but we just used a cake pan and it worked perfectly fine! You can also use different fruit if you like - cherry, blueberry, peach, and pear would all be great flavors with this recipe. If you branch out and try something different with this recipe, please let me know in the comments!

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Servings: 12

Prep Time: 1 hr

Total Time: 1 hr 45 min

INGREDIENTS:

For the Crust...

• 3/4 cup flour

• 1/4 tsp baking powder

• 6 Tbsp butter, softened

• 1/2 cup sugar

• 1 egg

• 1/2 tsp almond extract

For the Filling...

• 4 Tbsp butter, softened

• 1/2 cup sugar

• 1 egg

• 1 lemon

• 3 Tbsp flour

• 1/2 cup heavy cream

• 2 medium sized apples, peeled, cored, and sliced (~1/4 inch thick slices)

• 1/3 cup sliced almonds

DIRECTIONS:

1. For the crust, using an electric or stand mixer, beat butter and sugar for about 2 minutes on high. Add egg and almond extract and beat again for another 30 seconds.

2. Turn the mixer to its slowest speed and slowly add the flour and baking powder. Mix until just combined.

3. Prepare a 10 inch cake pan by spraying it with non-stick cooking spray and lining the bottom with parchment paper. You can probably use a 9 inch pie dish as well and omit the parchment paper.

4. Spread the dough you made for the crust along the bottom and the sides of the pan. The crust will be fairly thin, but try not to let there be any holes. Put it in the freezer for 20 minutes.

5. While the crust is setting up in the freezer, preheat the oven to 350 degrees F and start making the filling.

6. For the filling, again using an electric or stand mixer, beat butter and 1/4 cup sugar for 1 minute on high. Add the egg and zest of your lemon and beat again for another 30 seconds.

7. Turn the mixer to its slowest speed and add flour and the cream. Mix until the batter is smooth and set aside.

8. In a medium bowl, toss the apple slices with the juice of the lemon. Take the crust out of the freezer and arrange the apples over the chilled crust. Spread the filling over the apples, making sure the filling covers the entire bottom of the pan and crust and apples.

9. Sprinkle the almonds and the remaining 1/4 cup sugar over the top of the tart.

10. Bake for 45 minutes until golden and set. Cool completely on a wire rack before serving.