Apple Almond Custard Tart

Almonds are an important crop in Spain. A frozen pie shell saves a step, but if you prefer, make and bake a tart shell. This is best served the day it is made.

Serves: 06/08/12
Prep Time: 20 minutes
Bake Time: 50 minutes


1 frozen 9-inch (23 cm) deep-dish pie shell 2 tbsp (25 mL) butter, softened 1/4 cup (50 mL) granulated sugar (approx) 1/2 cup (125 mL) ground almonds 1 Ontario Egg 1/4 tsp (1 mL) almond extract 2 tbsp (25 mL) all-purpose flour 3 cups (750 mL) thinly sliced peeled Ontario Apples, such as Ida Red (2 to 3 depending on size) 3 tbsp (45 mL) apricot jam, melted and strained

Cooking Instructions:

Carefully remove pie shell from foil pie plate. Place in 9-inch (23 cm) tart pan with removable bottom. When thawed, about 10 minutes, prick pie shell all over with fork and press edge of pie shell into sides of pan. Bake in 375ºF (190ºC) oven for 12 to 15 minutes or until lightly golden. Let cool completely on wire rack. In bowl, beat butter with sugar. Beat in ground almonds, then egg and almond extract. Stir in flour. Spread evenly in cooled tart shell. Arrange apples on top; sprinkle with 1 tbsp (15 mL) more sugar. Bake in 375ºF (190ºC) oven for 35 to 40 minutes or until apples are tender. Let cool on wire rack 15 minutes. Remove side of pan; place tart on serving plate. Brush apricot jam over apples. Nutritional Information: 1 Serving: PROTEIN: 3 grams FAT: 13 grams CARBOHYDRATE: 28 grams CALORIES: 235 FIBRE: 2 grams