Combine in mixer:
5 C. all purpose flour
1 pound butter
1 C. sugar
2 eggs, beaten
2 tsp. vanilla
Divide into five flattened "blobs", wrap and refrigerate (or freeze for future use)
Custard for Apple Tart
Ingredients:
3 Macintosh or Granny Smith apples
1/3 C. dry, bread crumbs
1/2 tsp. sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbl sp. melted butter
2 eggs
3/4 C. heavy cream
1/4 C. sugar
1/4 tsp. nutmeg
1/2 C. apple jelly
Use a 9" removable bottom tart pan.
Roll out one pastry blob while it is still cool from the 'fridge, (but
not hard if it has been frozen) using enough flour so that it doesn't stick.
Put into tart pan making sure the outside edge is about 1/2" thick.
Combine and put in the bottom of the unbaked pastry dough: dry bread crumbs, 1/2 tsp. sugar, cinnamon and salt
Peel apples and cut in quarters then cut each quarter in eighths lengthwise.
Place these slices closely together and overlapping around the edges (like fans), gently pointing points of slices toward center. Then fill in the center with remaining apple slices (you may have a quarter or two leftover depending on apple size).
Drizzle or brush with 2 Tbl sp. melted butter. Bake this at 400 degrees for about 20 minutes.
Combine and pour the following (you may have a little leftover) over hot tart: eggs, heavy cream, 1/4 C. sugar and nutmeg -- bake 350 degrees about a 1/2 hour longer or until it starts to brown and no longer is "soupy" in center.
When cool, melt 1/2 C. apple jelly and simmer 5 minutes. Brush on top of tart (you may have a little leftover) to create clear, sweet glaze.