Caramelized Apple And Custard Tarts - flour

Method

• For the pastry, sift flour into large bowl. Rub in butter until crumbly. Mix in enough ice-cold water (about 1/4 cup) to make ingredients just come together. Knead dough lightly on floured surface until smooth. Flatten pastry slightly. Wrap in plastic wrap; refrigerate 30 mins.
• Grease eight 3-inch round tart pans with removable bottoms. Divide pastry into eight equal portions. Roll out each portion on floured surface or between sheets of parchment paper until large enough to line pans.
• Press pastry into bottom and side of pans; trim edges. Prick bottoms with fork. Place tart pans on a baking pan. Cover; refrigerate for 30 mins.
• For the frangipane, whisk butter and sugar in medium bowl until light and fluffy. Whisk in egg until combined. Stir in ground almonds and sifted flour.
• For the pastry cream, split vanilla bean and scrape seeds into medium saucepan. Add vanilla bean and milk. Bring to a boil. Remove from heat. Whisk egg yolks, sugar and cornstarch in medium heatproof bowl until combined. Gradually whisk in hot milk mixture. Strain into same pan; discard vanilla bean. Whisk on high heat until mixture boils and thickens. Remove from heat. Cover surface with plastic wrap.
• Preheat the oven to 400°F.
• Line pastry in each tart pan with parchment paper and fill with baking beans. Bake for 15 mins; remove paper and beans. Bake for 10 mins; cool.
• Spread pastry cream into tart shells. Top with frangipane.
• Halve and core apples. Use mandoline or V-slicer to slice one apple half thinly. Cut slices in half lengthwise; arrange on top of frangipane on 1 tart. Sprinkle with sugar. Repeat with remaining apple halves and tarts.
• Bake about 30 mins or until lightly browned.