Apple Cream Tart

A little brown on the top, but don't let that scare you...it is really yummy! This tart is originally made with peaches, but when you have tart granny smith apples and it feels like fall, I think that apple will go well in anything. This doesn't take long at all to put together and you have the tartness of the apples with the sweetness of the filling...almost like an apple cobbler, only in tart form.

Crust:

1 1/4 Cups all-purpose flour

1/2 Cup (1 stick)butter, softened

2 Tbsp sour cream

Filling:

About 3 medium apples, peeled, cored and thickly sliced

3 large egg yolks

3/4 Cup sour cream

3/4 Cup sugar

1/4 Cup all-purpose flour

Glaze:

1/2 Cup apple jelly, warmed

Preheat oven to 350 degrees.

To make the crust, place the flour, butter and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

To make filling, arrange the apple slices in overlapping circles on top of the crust, until it;s completely covered. Overfill the crust, as apples will draw up during baking. Combine the yolks, sour cream, sugar and flour and beat until smooth. Pour the mixture over the apples.

Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. (I forgot this part!ha!)

Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. Spread the apple jelly with a pastry brush over the top of the tart.