Ingredients with Measurements:
- 1 pre-made pie crust
- 2 medium-sized apples, peeled and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of salt
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Oven thermometer
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust on a floured surface and transfer it to the tart pan. Press the crust into the bottom and sides of the pan, trimming any excess dough.
3. In a saucepan, melt the butter over medium heat. Add the granulated sugar and stir until the sugar dissolves.
4. Add the sliced apples to the saucepan and toss to coat with the caramel mixture. Cook for 5-7 minutes, stirring occasionally, until the apples are soft and caramelized. Remove from heat and let cool.
5. In a mixing bowl, whisk together the eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until well combined.
6. Arrange the caramelized apples in the bottom of the tart crust.
7. Pour the egg mixture over the apples, making sure it is evenly distributed.
8. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
9. Let the tart cool for at least 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Fat: 18g
Carbohydrates: 26g
Protein: 4g
Fiber: 1g
Sugar: 17g
Sodium: 70mg
Substitutions for ingredients:
- You can use any type of apple for this recipe, but tart apples like Granny Smith work best.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can substitute the brown sugar with maple syrup or honey.
Variations:
- Add a sprinkle of chopped walnuts or pecans on top of the tart before baking.
- Use pears instead of apples for a different flavor.
- Add a tablespoon of brandy or rum to the egg mixture for a boozy twist.
Tips and tricks:
- Make sure to use a pre-made pie crust that is meant for a 9-inch tart pan.
- To prevent the crust from getting soggy, prick the bottom of the crust with a fork before adding the filling.
- If the crust starts to brown too quickly, cover it with foil for the remainder of the baking time.
- Let the tart cool completely before slicing for the best results.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter or cake stand and sprinkle with powdered sugar for a pretty presentation.
Garnishes:
Garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
Pair with a cup of hot coffee or tea for a cozy dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the filling is still liquid after the recommended baking time, continue to bake for an additional 5-10 minutes until set.
- If the crust is browning too quickly, cover it with foil for the remainder of the baking time.
Food safety advice:
Make sure to cook the tart until the filling is set and the crust is golden brown to ensure it is fully cooked and safe to eat.
Food history:
Egg tarts have been a popular dessert in Europe and Asia for centuries, with variations found in countries like Portugal, France, and China.
Flavor profiles:
This tart has a sweet and buttery crust, with a creamy and custardy filling that is flavored with caramelized apples, brown sugar, and cinnamon.
Serving suggestions:
Serve the tart warm or at room temperature, either as a dessert or a sweet brunch dish.
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Taste: Sweet, Caramelized, Fruity, Rich, Tart