The combination of flavors, textures, and visual appeal makes apple tart and custard a timeless and perfect dessert for many people. To make the pastry: Sift the flour and icing sugar into a bowl.

Line a tart tin (or tins), with a removable ... Bake at 180°C for 35 minutes. When the custard is set and the apples are fully cooked, brush generously with apricot glaze and serve warm with ...

The quintessential French apple tart. Flaky, soft, tender, and full of flavor. It is love with each bite. In France, we have ...

While we love remaking winning dishes, it's equally fun to explore new ideas. Daily Meal recipe developer Deniz Vergara shares this apple and egg custard pie that tastes both familiar and novel. She's ...

Make a hole in the centre of the pie and pour in the custard, put back into the oven for a further 20-30 minutes or until the custard sets and the apple is fully cooked. For shortcrust pastry ...

When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes ...

This free-form apple tart from pastry chef Claudia Fleming features ... along with a vanilla custard. A base of brioche bread adds richness and flair to this autumnal dessert.

Scented with bourbon and orange and swirled with cream cheese, this pie is a standout at Thanksgiving or any fall dinner.

With fall in full swing enjoy the festive flavors of these vegan apple dessert recipes. They're decadent, spiced, and ...

If that's not enough to get your mouth watering, try topping your freshly baked apple pie off with some fresh cream, custard, or ice cream. Lightly grease a pie plate or loose-bottomed tart tin.

The Holiday Pie may be more popular than the chain's Apple Pie at this point, and the countdown to its annual return has ...

Heat oven to 180C and butter a 20 to 25cm wide tart tin ... Simmer until apples are just cooked. Set aside until needed. For the custard, mix eggs and sugar until well combined and set aside ...