Prep 20 mins
Cook 35 mins
I love apple pies. All kinds of apple pies and this is a different recipe yet again. I really hope you enjoy this recipe. Its very special.
- 2 tart apples, peeled, thinly sliced
- 1⁄2 lemon, juice of
- 3 teaspoons white sugar
- 1⁄2 lb frozen puff pastry, thawed (1 sheet)
- 1⁄4 cup butter, melted
Nutmeg Scented Orange Custard
- 2⁄3 cup milk
- 2 large egg yolks, room temperature
- 2 tablespoons white sugar
- 1⁄2 teaspoon vanilla extract, pure
- 1 small orange, grated rind
- 1⁄8 teaspoon nutmeg, freshly grated
- Nutmeg Scented Orange Custard: In small pan, scald milk, remove from heat, set aside.
- Over double broiler beat egg yolks and sugar until thick. Add milk in slowly. Cook over simmering water, whisking constantly for 10 minutes.
- Remove from heat and add vanilla, orange rind and nutmeg. Place a piece of plastic wrap over custard to prevent a skin from forming, cool and chill. Custard may be served warm or cold.
- Apple Tartlet: Preheat oven to 425 degrees. Place thinly sliced apples in small bowl and toss with lemon juice and 2 tsps sugar.
- On lightly floured board lay out the puff pastry. Cut out 4 circles 5" in diameter. Sprinkle the baking sheet with water and place the pastry circles on sheet.
- Brush the circles with butter and sprinkle with the remaining 1 tsp sugar. Place the apples over the circle in a pinwheel type pattern, remembering to leave a 1/4" border of uncovered pastry all around. Drizzle remaining butter over the apples.
- Bake the tarts for 10 minutes.
- Spoon custard sauce onto dessert plate and place a warm tart in the center, spoon a tsp of sauce over apple tart as well.
My sons said this was wonderful! I made it just as instructed and served the custard cool under the tartlet with just a small dab on top. Made for Photo Tag.
The only changes made were I used ground nutmeg instead of fresh and I cut the puff pastry sheet into squares and laid 2 rows of apple slices down the side. I also brushed the melted butter on rather than drizzle and would have only used half of it. Served the custard cold over the tartlets. DH thought the orange taste was too strong (I had a heaped teaspoon of zest/grated rind) so will cut this back to about a 1/4 teaspoon of grated rind in future. Would also consider just making the tartlets and serve with a sprinkle of icing sugar and cream and ice cream (qucik easy dessert). Thank you Bay Kato for a keeper. Made for Please Review My Recipe game.