Apple Custard Tart
Crostata Di Mele
Line an 8 or 9 inch fluted tart pan with the pie dough and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more.
Preheat the oven to 375 F. Cut a square of lightweight aluminum foil 4 inches larger than the diameter of the pan. Line the unbaked pie shell with the aluminum foil, draping ot over the top edges to keep if from browning too fast. Fill with beans or pie weights and bake for 15 minutes, then remove the foil and bake for another 10 minutes or until the crust is golden brown. Cool completely before filling.
For the Custard:
Heat the milk, 2 tablespoons of the sugar and the salt in a large saucepan set on medium-high heat. While the milk is heating, beat the egg yolks with 2 tablespoons of the remaining sugar and the vanilla, until foamy and the sugar dissolved, about 2 minutes. Beat in the cornstarch a little at a time. Slowly drizzle the hot milk into the eggs, whisking constantly. When the milk has all been whisked in, pour the mixture back into the pan set om medium heat, whisking constantly until it begins to thicken, about 1 minute.
Remove from the heat immediately and continue whisking until it has a thick pudding-like consistency, about 2-3 minutes. Let cool for 10 minutes, then pour into the prebaked pie shell and smooth the top.
Preheat the broiler. Arrange the apple slices over the custard, overlapping them in a spiral pattern. Sprinkle with the remaining 1/2 tablespoon sugar and broil for 7-8 minutes, until the apples are beginning to brown on the edges. (If the top edges of the crust are becoming too brown, cover them with aluminum foil.) Remove from the oven and let cool for 10 minutes.
Melt the apple jelly in a small saucepan or in a bowl in the microwave and brush over the top of the tart. Serve warm or at room temperature.