German apple custard tart from Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented by Gesine Bullock-Prado

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ckbkaddict on August 12, 2017

    I made this on vacation in a limited kitchen and used purchased sweet pastry so can't comment on the recipe version. The filling was easy to make and delicious. The ingredients listed 2 apples on my kindle cookbook which didn't seem right so I used 5 smallish apples and still struggled to fill the tart. Huge hit with the family and will definitely make again but with more apples. Did not have apricot preserve so didn't glaze the pastry bottom before adding the filling but it didn't seem to be a problem.

  • Astrid5555 on November 10, 2015

    This is a nice apple tart! When you have leftover sweet pastry as I had it actually is a breeze to make. Apples are sautéd in lemon juice and butter with the leftover juices than being used as the base for the custard.

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