Apple slices, poached in apple juice, rose wine, sugar and cinnamon, are layered atop vanilla custard in a pastry tart shell.

Poached Apple Custard Tart

Custard Tart
1 (9-inch) tart or pie shell
3/4 cup milk
2 large eggs, beaten
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
Pinch salt

 

Poached Apples
3/4 cup apple juice

3/4 cup rose wine
3/4 cup water
1 cinnamon stick
2 tablespoons granulated sugar
2 Granny Smith apples, peeled, cored, and sliced

1. Prepare Custard Tart: Heat oven to 425°F (220°C).
2. Lightly prick bottom of tart shell with fork; bake 8 to 10 minutes or until lightly browned. Set aside.
3. Reduce oven heat to 325°F (160°C).
4. In large bowl with electric mixer, beat milk, eggs, sugar, vanilla, cinnamon, and salt; pour into tart shell and bake for 35 minutes or until center is set.
5. Meanwhile, prepare Poached Apples: In medium saucepot, combine rose wine, apple juice, water, cinnamon stick, and sugar; heat to boiling. Simmer 10 minutes. Add half the apple slices and cook until tender -- about 15 minutes. Remove slices with slotted spoon to colander to drain. Repeat to cook remaining apple slices. To serve, arrange poached apples, slightly overlapping, in a ring on top of custard filling.

Makes 8 servings.

Per Serving: Protein: 4g; Fat: 10g; Carbohydrate: 32g; Fiber: 2g; Sodium: 200mg; Cholesterol: 55mg; Calories: 241.

Recipe provided courtesy of Washington Apple Commission.