French Style Supper: Apple Cardamom-Cream Tart


Last but certainly not least in this series: the apple tart. For this tart, a loose bottom pan is also ideal, but not necessary. However, don’t use a deep one like I did – it takes forever to cook! A 9-12″ shallow tart pan should be good.

You’ll want the same Pâte Brisée recipe from the Quiche. However, since this is a sweet tart, I like to up the sugar just a touch (maybe a scant tablespoon). Whether or not you do that is totally up to you. Now for the filling:

3-4 Md. tart apples, peeled, cored and sliced about 1/4″ thick
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground clove
1 tsp vanilla
1/4 cup sugar
Juice of half a lemon

Tart Cream:

1 cup heavy cream
1 egg
1/4 cup sugar
1/4-1/2 cup flour
1/2 tsp vanilla
1/2 tsp ground cardamom

Toss the apple slices with lemon juice, spices, vanilla and sugar. Set aside.

In a small bowl, whisk together the cream and the egg. Whisk in the sugar. Add 1/4 cup of flour. If the mixture is too runny, add a little flour. It should be about the consistency of pancake batter. Whisk in the vanilla and cardamom. Let rest for a few minutes.

Meanwhile, arrange the apple slices, slightly overlapping, around the bottom of your pre-baked tart shell. Whisk the filling and pour carefully over the apples, until the tart is full (there may be some filling left over. Don’t over fill it!).

Place in a 425°F oven. Bake for 20-25 min. Turn the tart and bake for 10-15 more minutes, or until the filling is set and golden brown. Remove from the oven and allow to cool completely before serving.

Serve with a dollop of whipped cream.


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