Vegan Apple Custard Tart (Tarte Normande)

Inspired by Tarte Normande, it's a little different from my French apple tart with frangipane. Instead of almond cream, the apples bake directly in a simple custard filling that comes together in the blender - there's no stovetop custard or tempering involved.

If you're looking for something more traditional and generously filled with fruit, try my vegan apple pie.

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• Why this recipe works
• Key ingredients
• How to make it
• Christina's Recipe Tips
• Frequently asked questions
• More vegan apple desserts
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Why this recipe works

• The custard is incredibly simple. Everything is blended together and thickens in the oven, so there's no need to cook or temper a custard on the stovetop first.
• The crust gets a head start. Partially baking the pastry before adding the filling helps it stay crisp underneath the custard and fruit.
• Apricot jam adds another layer of protection. Brushing it over the par-baked pastry creates a barrier between the crust and wet filling while also adding a subtle fruitiness.
• Thin apple slices cook at the same rate as the custard. They become tender during baking while still keeping their shape.

Golden Delicious apples: These are my first choice here because they become tender while still holding their shape and have a mild sweetness that works well with the vanilla custard. Jonagold or Crispin are good alternatives.

Cornstarch: This replaces the setting power you would normally get from eggs. Measure it by weight if possible - the amount matters to the final texture of the custard.

Coconut cream or vegan heavy cream: Use a thick, rich cream rather than a thin plant milk. Together with the yogurt, it gives the custard its creamy texture.

Apricot jam: This does two jobs: it creates a thin moisture barrier over the par-baked pastry and gives the finished apples their glossy finish.

How to make it

The pastry needs to be par-baked rather than fully blind-baked. You're giving the crust a head start so it doesn't become soggy, but it will finish baking once the custard is added. Once cooled slightly, brush the inside with apricot jam before adding the filling.

The custard should look smooth and evenly blended, but it won't be thick at this stage - it sets in the oven. Measure the cornstarch accurately, preferably with a scale, as too much can give the finished custard a gummy texture.

Slice the apples very thinly and evenly, around ⅛ inch (3 mm). A mandoline makes this much easier. The slices should be thin enough to soften in the custard but still sturdy enough to arrange without falling apart.

Pour the custard slowly around the apples so it can work its way into the gaps, but don't force all of it into the tart if the shell is already full. Stop just below the rim rather than filling it right to the top.

The tart is ready when the edges of the custard look set, the surface is lightly golden, and the center still has a gentle wobble. It shouldn't look liquid or slosh when moved, but don't wait for it to become completely rigid either - overbaking can make the custard rubbery or gummy.

Let it cool to room temperature, then chill for at least 1-2 hours before slicing. The custard continues to firm as it cools, so this final chilling time is important for a creamy texture and clean slices.

Frequently asked questions

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More vegan apple desserts

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