Spiced Apple Streusel Tart with Vanilla Custard
Little else inaugurates the transition into fall like your first slice of apple pie. This particular recipe rides the line between a tart and a crumble (but we’re still counting it as pie), incorporating characteristics of both: a buttery, tender crust, with an oat-flecked streusel topping. It’s also gluten and refined sugar free, in efforts to keep everyone included in the fun. Serve the tart warm, with a generous puddle of what we’re calling Claudia’s custard; aptly named after my darling friend who taught me how to make it. It’s generously studded with vanilla bean, gently sweetened with honey, and addictively delicious.
For the tart*
1 cup (110 g) oat flour
1 cup (140 g) sorghum flour
½ cup (70 g) maple sugar
Fine sea salt
½ cup (115 g) unsalted butter, cut into ½“ cubes, plus more for greasing the pan
2 to 3 tablespoons milk of your choosing
⅓ cup (35 g) rolled oats
3 large baking apples (approx 350 g), peeled, cored, and thinly sliced
¼ cup maple syrup
2 teaspoons apple cider vinegar
1 tablespoon finely grated fresh ginger
2 tablespoons tapioca starch
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
For the custard
2 teaspoons arrowroot powder
1⅓ cup (300 ml) best quality cream
1 cup (200 ml) best quality milk
1 vanilla bean, seeds scraped and pod reserved
3 heaping tablespoons wildflower honey
Preheat your oven to 375°F. Grease a 9” tart pan with butter.
Combine both flours, maple sugar, and ¾ teaspoon of fine sea salt in a medium mixing bowl. Add the butter cubes to the bowl and toss to thoroughly coat in flour. Gently press the butter into the flour with your fingertips, until the mixture looks like little pebbles and feels crumbly to touch.
Pour 2 tablespoons of milk over the dough, and work it in with your hands until the dough is hydrated enough to hold itself together when you give it a squeeze.
Press three-quarters of the dough into the prepared tart pan and up its sides. Put the pan in the freezer for 5 minutes. Add the oats to the remaining dough, and mix until the oats are just incorporated - you want a mix of smaller crumbs and larger clusters for the streusel, so be careful not to overmix. Bake the crust for 15 minutes.
While the crust is baking, prepare the filling. In a medium mixing bowl, combine the sliced apples, maple syrup, apple cider vinegar, ginger, tapioca, cardamom, cinnamon, and a small pinch of salt.
Pile the apple mixture into the par-baked crust, then top with the streusel. Bake for 30-35 minutes, until golden and irresistibly aromatic.
For the custard
Note that this custard is best served cold, and greatly benefits from a few extra hours in the fridge to really come into itself. Take this into account when planning your order of operations.
In a small bowl, make a slurry of the arrowroot powder by combining it with 1 tablespoon of water. Whisk well to break up any clumps.
In a small saucepan set over medium heat, combine the cream, milk, and vanilla bean (seeds and pod) in a small saucepan. Whisk constantly until the dairy reaches a bare simmer. Take the pan off the heat and immediately whisk in the arrowroot slurry. Continue whisking until the custard has thickened enough to coat the back of a spoon - this should take a minute or two. If the custard doesn’t thicken to your liking, add a bit more arrowroot.
Stir in the egg yolks and honey. Both are intentionally incorporated at the end to preserve the clarity of their flavor.
Strain the custard, then transfer to the fridge to cool for at least 4 hours.
*Tart recipe adapted from Cannelle et Vanille Bakes Simple