Creme Brulee Maple Apple Tart

Hi everyone!

What’s coming on the blog? A giveaway and a short post on how to follow me on bloglovin instead of google reader (you may know by now that it’s closing on July 1st).

As for this recipe, it answers the question “What can I do with my egg yolks when I make an Angel Food Cake?”. Lucky you, you can do this tart! If you are a creme brulee fan, you won’t be sorry you tried this recipe! I think I’m beginning to have a thing for creme brulee now! Maple syrup makes everything better

It is quite an easy recipe if you have a store-bought shortcrust or if you have one in the freezer. It’s the longest part, but it’s not that long either.

When you make the recipe below, you might have too much creme brulee mixture for the pie. If you do, pour the remaining mixture into ramequins. Place them in a baking dish and pour hot water to about 3/4 up the sides of the ramequins. Bake for 40 minutes at 325°F. Sprinkle with brown sugar or powdered sugar and caramelize, using a gas torch. You can also broil the cremes in the oven.

Creme Brulee Maple Apple Tart
Yield : about 8 servings

1 Shortcrust Pastry, I used this recipe (it makes 2 crusts)

2 Cortland apples, peeled and each cut into 8 wedges

1/8 cup sugar

6 egg yolks

1/3 cup maple syrup

1/2 teaspoon maple extract

1 1/4 cups 35% cream

1/2 teaspoon vanilla extract

2 tablespoons powdered sugar, to caramelize

Place the oven rack in the lowest position. Preheat oven to 375 °F.

Line a 14×4 inches tart pan with the shortcrust. Place the apple wedges over the crust, overlapping them slightly. Sprinkle with the sugar. Bake for 40 minutes.

Meanwhile, in a medium bowl, whisk together the egg yolks and maple syrup. Add the cream, the vanilla and the maple extract. Pour over the hot pie and continue baking for 15 minutes.

Sprinkle the tart with icing sugar and caramelize, using a gas torch (or broil in the oven). Let cool and refrigerate until completely chilled.