A pastry tart topped with sliced apples, decoratively fanned-out, baked in a brandy-laced custard.

Apple Brandy Custard Tart

1 (9-inch) pie shell
3 Gala or Golden Delicious apples, peeled, halved, and cored
3/4 cup half-and-half
2 large eggs, beaten
1/4 cup granulated sugar
1 tablespoon brandy
Dash ground nutmeg

1. Heat oven to 425°F (220°C). Lightly prick bottom of pie shell with fork; bake 8 to 10 minutes or until lightly browned. Reduce oven heat to 325°F (160°C).
2. Slice apple halves crosswise and partway through into 3/8-inch-thick slices, keeping each half intact on the other side. Arrange sliced halves, slightly fanned out, in prebaked shell.
3. In medium bowl, combine half-and-half, eggs, sugar, brandy, and nutmeg. Pour over apples and bake 40 minutes or until set.

Makes 8 servings.

Per Serving: Protein: 4g; Fat: 12g; Carbohydrate: 29g; Fiber: 2g; Sodium: 164mg; Cholesterol: 60mg; Calories: 231.

Recipe provided courtesy of Washington Apple Commission.