Shelly's Recipe

APPLE AND ALMOND CUSTARD TART

Category: Tarts

Crust:
3/4 cup flour (spooned and leveled)
1/4 tsp baking powder
6 tbsp (3/4 stick) unsalted butter, at room temperature
1/2 cupsugar
1 large egg
1/2 tsp pure almond extract

Filling:
4 tbsp unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 1/2 tsp finely grated lemon zest and 1 tbsp fresh lemon juice (from one lemon)
3 tbsp flour (spooned and leveled)
1/2 cup heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 cup sliced blanched almonds

Make the crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

Using an offset spatula or table knife, spread dough in a 9-inch removable-bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

Meanwhile, preheat oven to 350, and make filling: In a large bowl, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not over mix). Set aside.

In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tar pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.