Fall Apple-Lemon Tart
Salt Lake City Showroom, Cathie Mooers
This tart is good in the morning right out of the refrigerator for breakfast or right out of the oven with a scoop of vanilla ice cream. Just about any apple will work with this recipe. Makes 8 servings
One recipe Tart Pastry, fully baked, cooled and set to the side.
Preheat oven to 375 degrees.
Filling for the tart:
2 large egg yolks
2 tbs sugar
1 tbs cornstarch
1/3 cup whipping cream
1/3 cup frozen lemonade concentrate, thawed (or any other flavor)
Apples for the tart:
4 tbs sugar
3 tbs unsalted butter
3 large apples, peeled, cored, and sliced
Filling:
In a medium bowl, whisk the egg yolks, 2 tablespoons sugar and cornstarch until well combined. In a 2quart sauce pan, heat the whipping crème and the lemonade over medium heat until it simmers. Whisk one third of the hot mixture into the egg yolk mixture (this is called tempering), then pour the entire mixture into the sauce pan. Whisk over medium high heat until the mixture boils and thickens. This will take you a few minutes, it will look as if nothing is happening, them boom it’s there, so don’t walk away. The filling can be made up to two days ahead.
In a large sauté pan, melt 1 tablespoon butter over medium high heat. Sauté the apples one layer at a time, don’t throw them all in at one time, as they will steam and not brown, sauté until tender and golden brown. Add a tablespoon of butter as needed. Add a couple of tablespoons of sugar, toss to coat apples, allow to cool. Set aside.
Spread the cream filling onto the tart crust with a rubber spatula. Arrange the apples on to the tart. You can be as artistic as you want. Mound them for a more country look or place one by one, it’s up to you, it looks great either way.
Cook the tart for about 15 minutes, sprinkle 2 table spoons of sugar on top, you can omit the sugar at this time if you want, cook for 10 more minutes. You can serve the tart warm with ice cream or at room temperature.
