A pastry tart topped with luscious lemon custard and tender apple slices glistening with an apple jelly glaze.

Apple and Lemon Custard Tart

Pastry for one-crust (9-inch) pie
3/4 cup granulated sugar
1/3 cup butter or margarine, melted
3 large eggs
4 tablespoons lemon juice
2 tablespoons all-purpose flour
2 Golden Delicious apples, peeled, cored, and thinly sliced
3 tablespoons apple jelly

1. Heat oven to 425°F (220°C).
2. On lightly floured surface, roll out pastry to 11-inch round; line a 10-inch tart pan with pastry. Lightly prick bottom with fork. Bake pastry 8 to 10 minutes or until lightly browned. Set aside.
3. Reduce oven heat to 375°F (190°C).
4. In large bowl with electric mixer, beat sugar and butter until blended. Add eggs, one at a time, beating well after each addition. Beat in 3 tablespoons lemon juice and the flour. Pour batter into prepared tart shell. Arrange apple slices over egg mixture. Bake 20 to 25 minutes or until set.
5. Meanwhile, prepare glaze for tart: In small saucepan, combine remaining tablespoon lemon juice and the apple jelly. Cook over low heat, stirring, until jelly melts. Spoon glaze over warm tart. Cool completely before serving.

Makes 8 servings.

Per Serving: Protein: 4g; Fat: 17g; Carbohydrate: 41g; Fiber: 1g; Sodium: 229mg; Cholesterol: 99mg; Calories: 327.

Recipe provided courtesy of Washington Apple Commission.