Deliciously Creamy Apple Custard Tart Recipe for Perfect Autumnal Dessert

If you love the cosy flavours of autumn, this apple custard tart will quickly become your go-to dessert. Imagine sweet, juicy apple slices nestled in a smooth, creamy vanilla custard, all resting on a buttery, crumbly crust. It’s a treat that combines the best of textures and tastes, perfect for sharing with friends or indulging in a quiet moment at home. Just a quick tip before you start: make sure your tart bakes on a level shelf in the oven, unlike my last effort which resulted in most of the filling baking outside of the cake, lol, and you'll be all set for the perfect tart.

Why This Apple Custard Tart Works So Well

This apple custard tart balances sweetness and creaminess with a satisfying crunch. The custard’s vanilla notes complement the natural tartness of the apples, while the almond base adds a subtle nuttiness. It’s a dessert that feels fancy but is surprisingly easy to make.

The Recipe

For the Crust:

• 250g plain flour

• Pinch of salt

• 140g cold butter, cubed

• 3 tbsp caster sugar

• 2 egg yolks

• 3-4 tbsp chilled water

  
  

For the Filling:

• 2/3 cup crushed almonds

• 3 large red apples, sliced thinly

• Vanilla custard (recipe below)

  
  

For the Custard:

• 2 eggs

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 2 tablespoons corn starch

• 1/2 cup heavy cream

• 2/3 cup milk

• Icing sugar (optional, for dusting)

  
  

Making the Perfect Pastry Crust

For the pastry, combine the butter, flour, sugar and salt in a food processor and pulse until combined and rough crumbs form. Beat the egg yolks and cold water with a fork and then add 2.5 tbsp of the liquid to the pastry. Keep pulsing until combined. If the mixture seems very dry add a little more liquid.

Tip the mixture onto a work surface and bring together with the hands and knead just a couple of times. Shape into a disk and cover in clingfilm. Leave to chill in the fridge for 30 min.

When chilled, ridge the pastry and then roll out to 3mm thick, butter your tart tin and lay out your pastry in the tin, pressing firmly into the sides. Cover with cling film and chill again until cold. Heat the oven to 200C/180C fan.

When the pastry is cold to the touch line it carefully with baking paper and fill with baking beans. Make sure the beans are in every corner of the case and that the paper is hanging over the edges of the tart case.

Blind bake the pastry for 20min, then carefully remove the beans and keep baking for a few minutes. The pastry should be pale golden and sandy to the touch.

Layering the Filling: Almonds and Apples

Sprinkle the crushed almonds evenly over the crust. This nutty layer adds a delightful crunch and helps soak up some of the apple juices, keeping the crust from getting soggy.

Now, take your thinly sliced apples and arrange them over the almonds. Start from the outer edge and work your way toward the centre. Be generous with the apple slices because they shrink as they bake. The more, the merrier!

Whisking Up the Creamy Vanilla Custard

In a large bowl, whisk the eggs and sugar until the mixture is smooth and slightly lighter in colour. Don’t whip it—just a good mix to combine.

Add the vanilla extract and corn starch, whisking well to avoid lumps. Slowly pour in the heavy cream and milk while continuing to whisk. If you spot any lumps, strain the custard through a fine sieve into another bowl. This step ensures your custard will be silky smooth.

Assembling and Baking Your Tart

Pour the custard gently over the apples, making sure it seeps into all the nooks and crannies. Place the tart in the oven on a level shelf and bake for 40 to 45 minutes. You’ll know it’s done when the crust turns golden, the custard puffs up and sets, and the apples are tender.

Once out of the oven, let the tart cool slightly. A light dusting of icing sugar adds a pretty finishing touch and a hint of extra sweetness.

Tips for Success

• Use cold butter and chilled water for the crust to keep it flaky.

• Thin apple slices bake more evenly and soften nicely.

• Don’t skip the almond layer; it’s a game-changer for texture and flavour.

• Keep an eye on your oven rack position to avoid a slanted tart.