Apple Tart Recipe

Make the dough

In a large bowl or food processor, combine 1.75 cups flour, 2 tsp granulated sugar and 0.5 tsp salt. Add 0.5 cup cold cubed butter and 0.25 cup cold vegetable shortening. Pulse (or cut with a pastry cutter) until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids & chill

Stir together 3 tbs ice water and 0.5 tsp vanilla. Sprinkle over the flour mixture 1 tbs at a time, tossing gently, until dough just comes together when pressed (you may not need all water). Gather dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Roll & blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle about 1/8" thick. Transfer to a 9- or 10-inch tart pan with removable bottom, trimming excess and crimping edge. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until golden. Allow to cool slightly.

Prepare apples

Peel, core and thinly slice apples to yield about 5 cups. Toss slices with 1 tbs lemon juice to prevent browning.

Cook filling

In a large skillet over medium heat melt 2 tbs butter. Add apple slices and cook, stirring, 4–5 minutes until just beginning to soften. Add 0.5 cup granulated sugar, 2 tbs brown sugar, 0.5 tsp cinnamon, 0.125 tsp nutmeg, 1 tbs cornstarch, 0.25 tsp salt, and 0.5 tsp vanilla. Stir to coat and cook 2–3 minutes until juices thicken slightly. Remove from heat and let cool 10 minutes.

Assemble tart

Arrange apple slices in the pre-baked tart shell in concentric circles, overlapping slightly for an attractive pattern. Pack the apples snugly; spoon any thickened cooking juices over the top.

Egg wash and glaze

Whisk 1 egg with 1 tsp milk and brush the exposed crust edge (and lightly over apples if desired). Bake tart at 375°F (190°C) for 25–30 minutes until apples are tender and crust is deep golden. If using apricot jam, warm 2 tbs apricot jam with 1 tbs water until smooth and brush lightly over the apples immediately after baking for a glossy finish.

Cool

Cool tart on a rack at least 30 minutes before slicing so filling sets.

Infuse cream

In a medium saucepan combine 1 cup whole milk, 1 cup heavy cream, 2 tbs Meyer lemon zest, and 2 tbs fresh rosemary sprigs (lightly bruised). Heat over medium until just below simmer (small bubbles at edge), then remove from heat. Cover and steep 20–30 minutes to infuse lemon and rosemary flavor. Strain to remove rosemary and zest solids, pressing gently to extract flavor; return liquid to saucepan.

Make custard base

In a bowl, whisk 4 egg yolks with 0.75 cup granulated sugar until pale and slightly thickened. Warm the infused milk mixture again over medium. Slowly temper 1/3 cup of the hot milk into the yolks while whisking, then pour tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low, stirring constantly with a wooden spoon, until mixture coats the back of the spoon and reaches about 170–175°F (77–80°C). Do not boil.

Finish custard

Remove from heat and stir in 2 tbs Meyer lemon juice, 0.25 tsp salt and 0.5 tsp vanilla. Strain the custard into a clean bowl to remove any coagulated bits. Chill the custard thoroughly: place bowl in an ice bath and stir until cool, then cover and refrigerate at least 4 hours or overnight.

Churn & freeze

Churn the chilled custard in an ice cream maker according to manufacturer instructions until soft-set. Transfer to a container and freeze at least 3 hours to firm up before serving.

Slice the apple tart and serve warm or at room temperature with a scoop of Meyer lemon rosemary ice cream. Garnish with a small sprig of fresh rosemary and a thin slice of lemon if desired.