Custard Apple Tart

Name: Custard Apple Tart
Ingredients: 9-inch partially baked pie shell (I used Alton Brown’s, but store bought will work just fine.) 3 cups apples, peeled, cored, and thinly sliced 2/3 cup sugar; divided use 1/2 tsp. cinnamon 1 egg 1/4 cup flour 1/2 cup whipping cream 3 tablespoons

Custard Apple Tart was pinched from <a href="http://www.mybakingaddiction.com/custard-apple-tart/" target="_blank">www.mybakingaddiction.com.</a>

"- This tart is best served warm and on the day it was baked. Although the flavor was lovely the day after, the texture had definitely declined. - I used a 13.8 x 4.3 x 1.1 inches rectangular tart pan with removable bottom. This recipe will also accommodate an 8 inch round tart pan. - If you do not have brandy or cognac, simply omit it, the tart will still be delicious. - This is amazing served alone, but is delish with a scoop of ice cream and a little drizzle of caramel sauce...."

INGREDIENTS

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9-inch partially baked pie shell (I used Alton Brown’s, but store bought will work just fine.) 3 cups apples, peeled, cored, and thinly sliced 2/3 cup sugar; divided use 1/2 tsp. cinnamon 1 egg 1/4 cup flour 1/2 cup whipping cream 3 tablespoons

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