Apple Tart With Lemon Cream Recipe

• 3 x Eating apples peeled, sliced thin Juice of 1 lemon
• 1/2 lb Puff pastry shells
• 12 Tbsp. Unsalted butter
• 3/4 c. Granulated sugar
• 1 c. Lowfat milk
• 1/2 c. Heavy cream
• 1/2 x half Vanilla bean
• 6 x Egg yolks
• 2/3 c. Granulated sugar
• 1 tsp Grated lemon zest Juice of 1/2 lemon
• 1 Tbsp. Orange liqueur
• 2 Tbsp. Granulated sugar Lemon peel curls

1. Sprinkle the apple slices with the lemon juice.
2. Preheat the oven to 400 degrees.
3. Roll out the puff pastry to 1/4 inch or possibly less in thickness - the thinner the better.
4. Cut the pastry into 6 circles, each at least 8 inches in diameter or possibly almost as large as the dishes you plan to use for service.
5. With the point of a sharp knife, score a circle 1/2 inch in from the outer edge of each pastry.
6. The apples will extend only to this scored mark, that will help to create an edge when the pastry bakes.
7. Arrange the apples within the scored circles.
8. Dot each pastry with 1 Tbsp.
9. of butter, and sprinkle each one with 1 Tbsp.
10. of sugar.
11. Bake for 15 min, remove from oven, and dot with the rest of the butter and sugar.
12. Bake the pastries for 10 more min.
13. As the tarts bake, prepare the lemon cream.
14. Heat the combined lowfat milk, heavy cream, and vanilla bean, but do not bring the liquid to a boil.
15. In a saucepan (not over heat), whisk the egg yolks, adding the sugar a spoonful at a time and whisking it in rapidly till the mix is pale yellow and all the sugar has dissolved.
16. Remove the vanilla bean from the warm lowfat milk, and then pour the lowfat milk into the egg mix in a slow steady stream, stirring it constantly with a rubber spatula.
17. Set the mix over medium-low heat, continuing to stir it constantly and making sure to reach all the edges.
18. As with all custards, this one should be cooked slowly and shouldn't be overcooked.
19. The custard is done when it will hold an edge as you draw your finger across the custard-coated spatula.
20. If small grains appear in the custard, remove the saucepan from the heat immediately, plunge its bottom into cool water, and stir vigorously to stop the cooking.
21. Mix the zest, lemon juice, and orange liqueur together, and then stir them into the custard sauce.
22. Keep the sauce hot.
23. When the tarts are done, sprinkle a little more sugar on top, and place them under the broiler to caramelize the sugar.
24. (Believe it or possibly not, restaurants often use propane torches to do this!)
25. Place a tart on each serving dish, spoon a little lemon cream over the top, and garnish with small curls of lemon peel.
26. Pass the remaining cream separately.
27. This recipe yields 6 servings.

eating apples, pastry shells, butter, sugar, milk, heavy cream, vanilla bean, egg yolks, sugar, lemon zest juice, orange liqueur, sugar

Taken from cookeatshare.com/recipes/apple-tart-with-lemon-cream-68064 (may not work)