It's simply delicious - a delicate, lovely dessert fit for a special occasion or as an amazing treat for your family. Even better with fresh Vermont apples!
Julia Child's Custard Apple Tart (Tarte Normande Aux Pommes)
8-inch partially baked pie shell (bake it half of what the directions state)
3 cups apples, peeled, cored and thinly sliced
2/3 cup sugar (divided)
1/2 tsp. cinnamon
1/4 cup flour
1/2 cup whipping cream
3 tbsp. brandy or cognac
Powdered sugar in a shaker
Directions:In a mixing bowl, toss the apples with 1/3 cup of the sugar and the cinnamon. Put them in the partially baked pie shell and bake at 375 degrees for 20 minutes. Remove from the oven and let cool while making the custard.
Beat the egg and 1/3 cup of the sugar in a mixing bowl until the mixture is thick and pale yellow. Beat in the flour, then the whipping cream, then the brandy or cognac. Pour the mixture over the apples. Return to the oven for 10 minutes or until it begins to puff. Remove from oven and sprinkle heavily with the powdered sugar. Return to the oven for 20 minutes. Tart is done when the top is brown and a knife plunged into the custard comes out clean. Serve while warm.
(From Mastering the Art of French Cooking, Julia Child)