Apple Cinnamon Custard Tart

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The custard in this tart keeps the apples juicy and adds a creamy texture.


  • 1 egg white
  • 1 prehaked 9-inch tart shell
  • 1 large egg
  • 2 large egg yolks
  • 6 tablespoons sugar
  • 1 cup heavy (whipping) cream
  • ½ teaspoon ground cinnamon
  • Pinch salt
  • 3 or 4 apples, juicy and not too firm variety, peeled and sliced 1/16 inch thick


Preheat the oven to 325 degrees.

Lightly beat the egg white in a small bowl and brush a thin layer on the bottom of the tart shell. Bake the crust for 5 minutes to seal it.

In a mixing bowl, whisk together the egg, egg yolks, and sugar. Add the cream, cinnamon, and salt. Set aside.

Arrange the apples in the tart shell, slightly overlapping, in a circular pattern. Carefully pour the custard over the apples until the tart is full. (There may be extra custard depending on the height of the sides of the tart shell.)

Bake the tart for 10 minutes. Press the apples down with a large spatula so they are covered with the custard. Be careful when you do this not to destroy the circular pattern of the apples. Bake the tart for an additional 15 minutes, until the custard is set but not completely firm in the center.

Let the tart cool to room temperature before serving.