Spiced Apple Tarts

I was in the mood for some apple pie, however I was also in the mood for a tart. I also wanted to make my own pastry cream, so, naturally, my decision was clearly made: Spiced apple tarts!

For the pasty cream:

2 cups milk

5 egg yolks

3/4cup sugar

Pinch salt

3Tbsp corn starch

4Tbsp unsalted butter

2tsp vanilla extract

In a medium sauce pan, begin heating the milk over low to medium low heat. Meanwhile, combine the yolks, sugar, and salt. Add in the corn starch and combine well again. Once the milk has begun to simmer, remove from the heat. Slowly pour about a quarter of the milk into the yolk mixture to temper them. Return the pan to the burner and add in the yolk and milk mixture. Stir gently continuously until the cream has thickened, which will take about a minute or less. Add in the vanilla and butter, and stir gently to melt. Strain the cream through a mesh strainer, into a medium glass bowl or seal-able plastic container, to ensure it's smooth a silky. If using a glass bowl, cover the cream with plastic wrap to keep a film from forming. Putting the plastic wrap directly on the top of the cream will better ensure this. Place the bowl or container in the fridge, and allow to cool completely, either for several hours, or even over night.

For the tart crust:

1 1/2cups all purpose flour 

8Tbsp unsalted butter, melted

3Tbsp warm water

1 1/2Tbsp white sugar

Pinch of salt

In a large bowl, combine the melted butter, flour, water, sugar, and salt with a fork or handheld pastry blender. Add more flour or water depending on how moist your dough is. It should be roughly the consistency of play-dough. This is enough dough for one large tart crust, or three 4" tarts. I made the smaller ones, so I divided the dough into three equal portions. Press the dough into an ungreased tart pan(s), pressing the dough into the sides and bottom evenly. Perforate the bottom of each crust with a fork, about 10 times each for the smaller ones, to keep the dough from bubbling up while baking. Place the crusts in a cool place to chill for 5-10 minutes. Meanwhile, heat your oven to 350f. Once the crusts have firmed some, place them in the oven, and bake for 10-15 minutes, or until they're golden brown.

For the apples:

3-4 medium apples

1/8-1/4 cup white sugar

1Tbsp brown sugar

1tsp ground cinnamon

Small pinch of salt

Thinly slice the apples. I like to use a variety to provide favor and texture variation. Place the slices in a medium to large bowl, then toss with the sugars, salt, and cinnamon. Allow the apples to "marinate" while the crusts and cream cool.

Once the pastry cream and tart crusts have cooled, heat your oven to 350f. Put enough cream into each crust to fill it half way. Lay the first apple slice on top of the cream, with one end in the center and the other touching the inner edge of the crust. Continue to layer the slices, fanning out the edges touching the crust as you go. Bake the tarts for roughly 20 minutes, or until the apples have softened and the edges have browned some. Remove from the oven and allow to cool to room temperature before eating. Remove the tarts from the tart pans, drizzle with a little warm caramel, and serve! Hope you enjoy!