Apple Custard Tart

This is an excellent tart to serve any time. the custard and apples make a great combination.

Steps

Prick the bottom of the shell and chill for 20 minutes.

Preheat oven to 400 degrees f.

Line the unbaked pastry shell with parchment paper or aluminum foil.

Fill tart pan with pie weights or beans , making sure the weights are to the top of the pan and evenly distributed over the entire surface.

Bake crust for 20 to 25 minutes until crust is dry and lightly browned.

Remove weights and cool crust on wire rack.

In a small saucepan heat the apricot preserves until boiling.

Remove from heat and strain to get rid of lumps.

Add the cognac.

When cool , spread a thin layer of warm apricot glaze over the bottom and sides of the tart.

Let the glaze dry between 20 - 30 minutes.

In a large bowl whisk the flour and sugar together.

Mix in the eggs and stir with a wooden spoon to make a smooth paste.

Meanwhile , in a small saucepan over medium heat , heat the half-and-half until it just starts to boil and the cream foams up.

Remove from heat and gradually whisk into the egg mixture , s.

Ingredients

pie crusts, apricot preserves, cognac, all-purpose flour, sugar, eggs, half-and-half cream, pure vanilla extract, apple brandy, granny smith apples, unsalted butter, ground cinnamon