Name: French Custard Pie with Apples Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: French
Ingredients: 1 sheet of puff pastry, thawed if frozen; 1 tablespoon unsalted butter (for greasing); 2 large apples, peeled, cored, and thinly sliced; 2 cups whole milk; 1/2 cup heavy cream; 4 large eggs; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon vanilla extract; Powdered sugar for dusting (optional)

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Introduction

French Custard Pie with Apples is a delightful dessert that combines tender apples with a smooth, creamy custard nestled in flaky puff pastry. This elegant yet simple pie is perfect for any occasion, offering a perfect balance of sweetness and texture.

A close-up image of a slice of tart placed on a white plate with speckled texture, showing three distinct layers: a crumbly light brown crust at the bottom, a thick smooth creamy yellow middle layer, and a topping of glossy thin apple slices arranged in a curved overlap pattern with a light golden brown caramelized finish. Behind the slice, the rest of the tart is visible out of focus on a white plate. A silver fork lies next to the slice on the plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet of puff pastry, thawed if frozen
2 large apples, peeled, cored, and thinly sliced
2 cups whole milk
1/2 cup heavy cream
4 large eggs
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
1 tablespoon unsalted butter (for greasing)
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9-inch tart or pie pan with the unsalted butter.
Step 2: Roll out the puff pastry to fit the pan, line the pan with the pastry, and chill it in the refrigerator while preparing the custard.
Step 3: In a saucepan, heat the whole milk and heavy cream over medium heat until warm but not boiling.
Step 4: In a bowl, whisk together the eggs, granulated sugar, cornstarch, and vanilla extract until smooth.
Step 5: Gradually pour the warm milk mixture into the egg mixture while whisking continuously, then return the combined mixture to the saucepan.
Step 6: Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat.
Step 7: Arrange the thinly sliced apples evenly over the chilled pastry in the pan.
Step 8: Pour the warm custard over the apples, smoothing the top gently.
Step 9: Bake for 40-45 minutes, or until the custard is set and the pastry is golden brown.
Step 10: Allow the pie to cool completely, then chill in the refrigerator for at least 2 hours before serving. Dust with powdered sugar if desired.

Tips & Variations

Use tart apple varieties like Granny Smith or Braeburn for a nice balance of sweet and tangy flavors.
For added aroma, sprinkle a pinch of cinnamon or nutmeg over the apple slices before pouring the custard.
If puff pastry is not available, a homemade shortcrust pastry can be used as an alternative base.
To avoid a soggy crust, bake the pastry lined pan blind for 8-10 minutes before adding the filling.

Storage

Store the French Custard Pie covered in the refrigerator for up to 3 days. It is best served chilled or at room temperature. Reheat gently in a low oven if preferred warm, but avoid microwaving to maintain texture.

How to Serve

A slice of tart with three visible layers is placed on a white speckled plate; the bottom layer is a crumbly brown crust, the middle layer is a smooth cream-colored filling, and the top layer consists of thinly sliced golden-brown glazed fruit arranged in a fan shape. In the background, the rest of the tart sits on a white plate on a white marbled surface. A silver fork rests beside the tart slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of apples?

Yes, fruits like pears, peaches, or berries can be used, but adjust the cooking time and thickness of custard as needed to accommodate different moisture levels.

How do I know when the custard is fully set?

The custard is set when it is firm to the touch and no longer jiggles in the center. A slight wobble is fine as it will firm up more when cooled and chilled.