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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
- Heat oven to 425°F (220°C).
- 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.
- Reduce oven heat to 375°F (190°C).
- 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.
- 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.
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