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Easy Apple Custard Tart

Prep 20 min Cook 35 min Difficulty 2/5

Easy apple custard tart with puff pastry — simple steps, quick prep, and tips for a flaky shell and creamy filling.

Why this recipe works

This Apple Custard Tart pairs flaky puff pastry with a simple egg-and-cream custard and thinly sliced apples. It’s suited to home bakers who want an impressive dessert with minimal fuss. The recipe is straightforward: blind-bake the shell, layer apples, pour custard, then bake until set.

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Key takeaways

Blind-bake the shell to avoid sogginess.
Thin apple slices cook evenly and look neat.
Cool 15+ minutes so custard sets for clean slices.

Recipe guide

This Apple Custard Tart pairs flaky puff pastry with a simple egg-and-cream custard and thinly sliced apples. It’s suited to home bakers who want an impressive dessert with minimal fuss. The recipe is straightforward: blind-bake the shell, layer apples, pour custard, then bake until set.

A flaky puff pastry tart with creamy apple custard in under an hour.

  • Blind-bake the shell to avoid sogginess.
  • Thin apple slices cook evenly and look neat.
  • Cool 15+ minutes so custard sets for clean slices.

Ingredients

Ingredients (serves 6–8): 1 sheet puff pastry; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup heavy cream; 1 tbsp lemon juice; 1 tbsp unsalted butter, cut into small pieces; 1 tsp ground cinnamon; 2 medium apples, thinly sliced; pinch of salt.

Method

Preheat oven to 400°F (200°C). Unfold pastry on parchment, smooth seams, leave a 1/2" border and prick center. Chill 10 minutes. Blind-bake with weights 10 minutes until edges puff. Whisk eggs, sugar, cream, lemon juice, cinnamon and salt. Remove weights, bake 5 more minutes at 400°F until base is lightly golden; reduce oven to 375°F (190°C). Arrange apple slices over pastry, pour custard over apples, dot with butter. Bake 20–25 minutes until custard is set and edges are deep golden. Cool ≥15 minutes before slicing.

Tips & Variations

Use firm apples (Honeycrisp, Gala) and slice thinly for even cooking. To prevent soggy base, ensure blind-bake step is done. For a glossy finish, brush with warmed apricot jam after cooling. Store covered in fridge up to 2 days; serve slightly warm or chilled.

Ingredients

  • 1 sheet puff pastry
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 medium apples, thinly sliced
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • pinch salt

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
  2. Unfold puff pastry on the sheet and gently roll to smooth seams, leaving a 1/2-inch border
  3. Prick the pastry center with a fork, then chill 10 minutes to prevent shrinking
  4. Place parchment and weights or dried beans on the pastry and blind-bake 10 minutes until edges begin to puff
  5. Whisk eggs, sugar, heavy cream, lemon juice, cinnamon and a pinch of salt until smooth
  6. Remove weights and return pastry to oven 5 minutes more until base is lightly golden; reduce oven to 375°F (190°C)
  7. Arrange thin apple slices over the pastry base in overlapping rows
  8. Pour the custard mixture evenly over the apples and dot with small pieces of butter
  9. Bake 20–25 minutes until custard is set and edges are deep golden
  10. Cool on a rack at least 15 minutes before slicing and serving

FAQs

Do I need to thaw the puff pastry? Use thawed but cold store-bought puff pastry straight from the fridge; keep it chilled until baking to prevent shrinkage.
Can I make the tart ahead of time? Yes — blind-bake the shell, assemble, then bake until custard sets. Cool at least 15 minutes; you can make it a few hours ahead and refrigerate, covered.
Can I make this tart dairy-free or egg-free? For dairy-free, swap heavy cream for an equal amount of full-fat coconut milk and use a vegan butter for dotting.