A Rougemont country-style custard tart recipe made with Québon country cream, apple brandy, real apples and pears. This dessert is even better served with vanilla ice cream.
Cooking time
30 min.
Preparation time
15 min.
Serves
8 servings
Ingredients
- 3 egg yolks
- 1 container (237 mL) 35% M.F. Québon Ultra’cream Country Style Cream
- 1/4 cup (60 mL) Calijo de Rougemont apple brandy
- 1/4 cup (60 mL) sugar
- 1 pinch ground cinnamon
- 1 layer of shortcrust French pie pastry
- 3 apples, peeled, cored and sliced
- 3 ripe pears, peeled, cored and sliced
Preparation
- Preheat oven to 200 °C (400 °F).
- In a bowl, thoroughly mix egg yolks with the cream, Calijo, sugar and cinnamon. Place aside.
- Place the layer of French pie pastry in a 23 cm (9”) fluted edge pie plate with a removable bottom.
- Place the slices of fruit in a circular pattern on the pastry, alternating and overlapping pear and apple slices.
- Pour the egg mixture all over.
- Bake in oven for 10 minutes, then continue baking for 20 minutes at 160° C (325° F). Serve warm with vanilla ice cream.
