Sweet Apple Tart
Get a head tart on this dessert that's certain to become the apple of your pie. If you have a soft spot for apple pie and apple cake, this tart will surely find a place in your heart.
At a glance
One 9-inch piecrust
1 1/2 cup milk
2 tsp. peeled and grated ginger root
3 egg yolks
2/3 cup sugar
2/3 cup flour
1 tsp. vanilla
1/4 cup butter
Two 15-oz. cans apple halves, drained
One 8-oz. jar apricot preserves
Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks, sugar, and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. Add vanilla and butter and remove from heat and place mixture in the refrigerator until cooled. Meanwhile bake pie shell at 425 degrees for about 10 minutes until golden brown and allow cooling. Place cooled cream mixture in pie shell. Slice apple halves into sections and arrange on top of cream. Heat apricot preserves and brush over pears. Slice and serve.
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