SWEET PASTRY DOUGH
APPLE FILLING
KIRSCH CUSTARD
For the dough, combine dry ingredients in food processor and pulse to mix.
Add butter and pulse in. Add egg and continue to pulse until dough forms a
ball. Roll the dough into a 14-inch disk and line a 10-inch tart pan. Chill
the dough several hours, or overnight.
Peel, core, halve and slice the apples 1/8-inch thick; arrange on pastry,
overlapping. Sprinkle with cinnamon sugar. For custard, combine all
ingredients; whisk by hand until smooth and well blended; strain and
reserve.
Bake at 350 degrees for about 35 minutes or until apples and crust are
baked through. Remove tart from oven; pour on custard cream, being careful
not to let it overflow. Return tart to oven for 5 to 10 minutes or until
custard is set, but not colored or puffed.
Yield: 10-inch tart
Recipe by: Cooking Live Show #CL8988
Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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