Apple-Lime Custard Tart

By ltrodrigu

This is a perfect opportunity to show off apples with pronounced citrus or pineapple flavors, such as Belle de Boskoop, Ananas Reinette, Orleans Reinette, Cox’s Orange Pippin, Pinova and Karmijn de Sonnaville.

Ingredients

• For the Crust:
• 4 tablespoons butter, plus more for greasing pan
• 2 1/2 cups pecans
• 4 tablespoons sugar
• 1/4 teaspoon salt
• For the Filling:
• 4 large apples, cored and quartered
• 3 eggs
• 1 cup sugar
• Zest and juice from 1/2 lime
• Whipped cream and candied citrus peel, for serving (optional)

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 375 degrees. Grease a 9-inch pie pan with butter.

Make Crust:
Process ingredients in a food processor until consistency is fine. Use your fingers to press nut mixture into bottom and sides of pan. Place in oven and bake until lightly browned, about 10 minutes. Remove from oven.

Make Filling:
Pulse apples, eggs, sugar and lime zest and juice in a food processor until thoroughly mixed and peels have been reduced to flecks. Pour filling into prebaked crust, place in oven and bake until custard is set but still quivers, 25-30 minutes. Remove from oven, let cool and then refrigerate. Serve cold, garnished with whipped cream and candied citrus peel, if using.