Honeycrisp Apple Brûléed Custard Tart

Paper-thin Honeycrisp apples layered beneath a rich vanilla custard in a buttery puff pastry shell, finished with a delicate brûléed sugar topping. Elegant enough for holidays, simple enough for apple season.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.

Step 2

Roll puff pastry into an 11-inch circle. Press into a 9-inch tart pan with removable bottom. Trim edges. Dock with a fork.

Step 3

Brush edge with egg wash.

Step 4

Bake 15 minutes until lightly golden.

Step 5

Reduce oven to 325°F.

Step 6

Peel apples if desired.

Step 7

Slice paper thin using a mandoline or very sharp knife.

Step 8

Cook apples in butter, brown sugar, apple pie spice, and lemon juice for 5 minutes, just until flexible.

Step 9

Cool slightly.

Step 10

Heat heavy cream until steaming.

Step 11

Whisk together yolks, whole egg, sugar, cornstarch, vanilla, and salt.

Step 12

Slowly whisk in hot cream.

Step 13

Strain through a fine sieve.

Step 14

Arrange apples in overlapping concentric circles inside the tart shell.

Step 15

Pour custard slowly over the apples until it reaches just below the pastry rim.

Step 16

Tap gently to release air bubbles.

Step 17

Bake at 325°F for 30–35 minutes.

Step 18

The center should jiggle slightly while the edges are set.

Step 19

Cool completely.

Step 20

Refrigerate at least 4 hours, preferably overnight.

Step 21

Immediately before serving, sprinkle an even layer of sugar over the top.

Step 22

Torch until the sugar turns a light golden amber.

Step 23

Allow to cool 2 minutes before slicing.