Apple Cream Tart

  This recipe is from the Prize Winning Apples book, an Apple Cream Tart. I had everything on hand, so it was a easy choice. The recipe said it hardly takes any time to make and they are right. It went together quickly and got eaten just as quickly. Lyle said he thought it was very good, as he was eating his second piece.

  Some went down to Bettie’s office for a treat for them, and the rest is gone. 

  These are the kind of recipes I like, easy to make, and eaten and enjoyed by everyone. Mine did not look as pretty as the picture in the recipe book, but it didn’t seem to matter.

Apple Cream Tart

Heat oven to 400°F.  Uses a springform pan. (a tart pan or deepdish pie plate would work.)

Crust

1 ½ cups all purpose flour

3 tablespoons sugar

¼ teaspoon salt

A side view of the tart

6 tablespoons butter

Filling

3 apples, peeled and sliced

½ to ¾ cup sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

Topping

2 beaten egg yolks

1 cup heavy cream

  Combine flour, sugar, and salt; cut in butter until mixture resembles cornmeal. Press into bottom and up sides of a 9 inch springform pan. Fill crust with the sliced apples. Combine sugar, cinnamon and nutmeg. Sprinkle over apples. Bake at 400° for 15 minutes. 

  Combine the egg yolks and cream; pour over the apples. Return to oven, lower temp. To 375° and bake for 30 minutes or until apples are tender. Cool on a wire rack.