The fifth week is for pies and tarts, starting with a classic custard tart. The classic example of this is a tarte au citron (a French lemon custard tart). The edges of the tart should be neat and the custard should be completely set so it doesn’t ooze when cut.
There are a million different options for flavors. After some digging through Pinterest, I found a recipe using apple roses (which became popular a few years back). I’ve always wanted to try it, so why not now?
- Pâte Sablée
Please excuse the fancy term. This is the name of the type of pastry used to make the crust. I wasn’t sure how much to handle it or how high it should go up the sides of the pan. I feel like I beat it up a little bit trying to get an even thickness.
2. The Custard
I was really surprised with how this came together! At first I thought I had messed up because it wasn’t quite coming together and then all of a sudden it started to congeal!
3. The Bake
The crust caught at the edges despite baking it in the middle rack. I think I should have used foil or pie crust guards. However it was nicely baked otherwise – tender and crumbly.
4. The Roses
Here’s where we ran into the issue. I sliced apples thinly with a mandolin. I then soaked the apples in the juice and sugar. I realized some of the apples did not get soaked long enough. To roll, the apple slices needed to be very pliable. Some broke as I rolled. I tried to work in batches. Unfortunately, I sliced my thumb on the mandolin and had to stop after a few roses.
This is the first challenge that I was unable to complete. I think it would have looked nice if I had been able to finish, but I’m not confident in the execution either. The custard was not quite set. It didn’t run off completely when I cut into the tart but it wasn’t nice and firm. I also didn’t care for the orange juice that took over the apple flavor. Perhaps apple juice next time?
I might re-try this at some point, but for now I need to wait for my thumb to heal.