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Apple and Almond Custard Tart Recipe

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This recipe for Apple and Almond Custard Tart, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacie Toliver
Added: Thursday, May 1, 2008


3/4 cup all-purpose flour
1/4 tsp baking powder
6 T butter, room temperature
1/2 cup sugar
1 egg
1/2 tsp pure almond extract
4 T butter, room temperature
1/4 cup sugar
1 egg
1 1/2 tsp finely grated lemon zest
3 T flour
1/2 cup heavy cream
1 T fresh lemon juice
1 Granny Smith apple, large dice
2 T sugar
1/3 cup sliced blanched almonds

1. To make crust, whisk flour and baking powder; set aside. In electric mixer, beat butter and sugar until light and fluffy. Add egg and extract; beat until combined. Add flour mixture just until combined.
2. Using an offset spatula, spread dough in a 9" removable bottom tart pan, evenly covering bottom and 1" up the sides. Freeze for 20 minutes.
3. Preheat oven to 350 and make filling. Beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. Add flour and then cream; mix just until smooth. Set aside.
4. Toss apple with lemon juice; arrange evenly over chilled dough. Spread filling over apple; sprinkle with almonds and 2 T sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40-45 minutes. Cool completely on a wire rack.




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