Creme Brulee Apple Tart
Creme Brulee Apple Tart
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
Instructions
- 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 Apple Tart