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Le blog de la Bergerie

  Apple Custard Tart

All local, fresh and natural products! The milk is from the farm next door, the apples are from our neighbors up the road (except the red one which comes from l'Etelley) and the eggs are local too. First I stewed the apples (in chunks) with the orange and lemon (in slices) with sugar and Rhum (for 20 minutes). I prepared my pate brisee. Then for the custard filling, I whipped the egg yolks with sugar, I added the stewed melange, placed the candied slices on top and baked it for 45 minutes or so. Et voila!

Apple Custard Tart with candied orange and lemon slices - La recette de Michele Szekely

Apple Custard Tart with candied orange and lemon slices - La recette de Michele Szekely

Apple Custard Tart with candied orange and lemon slices - La recette de Michele Szekely

Apple Custard Tart with candied orange and lemon slices - La recette de Michele Szekely

Apple Custard Tart with candied orange and lemon slices - La recette de Michele Szekely

Apple Custard Tart with candied orange and lemon slices - La recette de Michele Szekely

Apple Custard Tart with candied orange and lemon slices - La recette de Michele Szekely



Bon Appétit!




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