Name: Creme Brulee Apple Tart
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 pie crust, about 11-inch (28-cm) in diameter; 4 Cortland apples, peeled and each cut into 8 wedges; 1/4 cup (60 ml) sugar; 6 egg yolks; 1/3 cup (75 ml) sugar; 1 1/4 cups (310 ml) 35% cream; 1/2 teaspoon (2.5 ml) vanilla extract; 2 tablespoons (30 ml) icing sugar, to caramelize

Ingredients

- 1 pie crust, about 11-inch (28-cm) in diameter
- 4 Cortland apples, peeled and each cut into 8 wedges
- 1/4 cup (60 ml) sugar
Creme brulee
- 6 egg yolks  
- 1/3 cup (75 ml) sugar
- 1 1/4 cups (310 ml) 35% cream
- 1/2 teaspoon (2.5 ml) vanilla extract
- 2 tablespoons (30 ml) icing sugar, to caramelize

Preparation

- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
- Line a 25-cm (10-inch) in diameter quiche plate with the pie crust. Place the apple wedges to form a rosette, overlapping them slightly. Sprinkle with the sugar. Bake for 40 minutes. Remove from the oven.
Creme brulee
- Meanwhile, in a bowl, combine the egg yolks and sugar with a whisk. Add the cream and vanilla. Pour this mixture over the hot pie and continue baking for 15 minutes.
- Sprinkle the tart with icing sugar and caramelize quickly, using a gas torch. Let cool and refrigerate until completely chilled.

Creme Brulee Apple Tart

Categories

Ingredients

Creme brulee

Preparation

Creme brulee

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