Marlborough Apple Tart

By Chef Eddy Van Damme

Prep Time:

55m

Bake/Cook Time:

45m

Yield:

8 servings

Plan for:

30 min chill time

Marlborough Pie is a classic recipe dating back to the 17th century. The first recorded recipe was by Robert May in his 1660 recipe book The Accomplisht Cook. Chef Eddy's Marlborough Apple Tart has a shredded apple-infused custard and a buttery pie crust. We're sure you'll love this unique twist on a traditional Thanksgiving dessert.

Rate it yourself

Products Used

Confectioners Powdered Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

1 stick (8 tablespoons) unsalted butter, soft
2/3 cup Imperial Sugar Confectioners Powdered Sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour*

Filling

1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup whipping cream
3 tablespoons unsalted butter, melted
2 large eggs
3 tablespoons lemon juice
2 teaspoons cinnamon
1 teaspoon vanilla extract
Pinch salt
2 large Granny Smith apples
2 large Golden Delicious apples

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
Add flour in one step and on low speed mix until just combined. Do not overmix.
Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
Meanwhile chill work surface area that you will be rolling dough on by placing one or two cookie sheets filled with ice cubes on the area.
Set aside an 8-or 9-inch tart or pie pan
Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire tart pan. Place dough into place and remove excess. Press dough into any cracks or tears. Set aside.
In a bowl combine sugar, cream and melted butter. Add eggs and lemon juice and whisk until smooth. Add cinnamon, vanilla, and salt. Butter pieces may float on the surface which is normal. Set aside.
Peel apples and cut in quarters. Remove core. On large eyes of a box grater, shred apples and place inside tart shell.
Pour filling over apples.
Place in oven and bake for about 45 minutes or until center of tart feels set.