Apple and Custard Tartlets

Apple and Custard Tartlets

Almost every Friday night on Zodiac we have a salmon dinner sail with 49 passengers and 10 crew, it’s a lot of people. I refuse to make the same salmon dinner every time, I’m sick of salmon, so are the long term crew. To keep things interesting, mostly for myself, I try to do something different every time, pick a seasonal flavor for the salmon and do different sides.

When it comes to dessert I have one requirement for a crowd of this size, no dishes. The boat is small and there is only so much storage space, we have 60+ large plates for dinner, but we don’t have small ones or enough bowls. I don’t want to always use disposable plates so I try to find small desserts that don’t require them, cupcakes were my go to for a long time and then cookies, but neither of those would accommodate the flavors I had in my mind to go with a fall meal.

These apple and custard tartlets are great, crispy pastry, delicate custard, sweet apples and a hint of warmth from cinnamon. The bad thing is that they are small and I could easily eat a dozen of them, but they are labor intensive, at least when you make 60 of them.

Filling tarts

Apple and Custard Tartlets

  • Yield: 18 tartlets
  • Category:

Ingredients

Custard

  • 1 1/4 c milk
  • 1 1/2 tbsp. sugar
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 tsp. vanilla extract

To assemble

  • 2 sheets puff pastry, thawed
  • 2-3 apples
  • cinnamon

Directions

Custard

  1. Preheat the oven to 350F.
  2. Heat milk, sugar and salt in a sauce pan until it steams.
  3. In a separate bowl with the eggs, slowly pour half of the milk while whisking, return to the pot and cook until slightly thickened, about 3 minutes. Let cool.

To assemble

  1. Lightly roll the sheets of puff pastry to smooth out the seams. Cut each sheet into 9 squares and gently press into a muffin tin.
  2. Cut the apples in half and remove the core, slice apples very thin, try to keep them stacked together. Take a pinch of apple and fan them out lengthwise into a strip, roll them up and place them in the pastry lined tin. This step is tricky and might take a few tries to get the hang of it. If the apples crack when your curl them then you are cutting them to thick.
  3. Scoop 2 tablespoons of custard into each cup, fill them more if the pastry is tall enough. Sprinkle each with a pinch of cinnamon.
  4. Bake at 350F for 20-25 minutes until the custard is set and the pastry is golden brown. Serve warm or room temperature.


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