• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Pies & Tarts
    No ratings yet

    Pink Pearl Apple Custard Tart

    By Alanna Taylor-Tobin on Sep 18, 2010 (updated Apr 7, 2025) / 6 Comments Jump to Recipe

    This tart combines layers of thinly sliced pink pearl apples (or any other apples you like!) in a rich custard, all baked in a flaky pie crust. You can make it gluten-free by using my gluten-free oat flour pastry crust if you like.

    slice of delicious apple custard tart
    If you love apple desserts, like this beloved almond flour apple crisp, here's a tart that uses pretty pink pearl apples to create layers of flavor.

    I find it very inconsiderate of apples, pears, and quinces to suddenly burst into season in late August and early September, just when bakers like me are scrambling to make good on all the summer fruit recipes we spent the last 11 months ogling. Finally, all the berries, stone fruit, figs and melons are in season, clamoring, pleading to be baked, poached, pureed, jammed, and spun.

    And now, in the midst of the frenzy, here come the pomes to ruin all the fun.

    apples being peeled
    The Gravensteins let me know that they won't be around for long. The Boscs and Bartletts demand to be sliced and eaten, with cheese, pronto. The quince tree at Jay's mom's house begs for picking, poaching, and membrillo-ing, whispering of minced pies, sweaters, fires in the fireplace.Suddenly, though we still have another two months of warm, sunny days, though the box arrives weekly full of strawberries and plums, I'm browsing the 'winter' section of cookbooks and blogs, wondering what do with all those darn pomes. I look at the spice rack, at the cinnamon, nutmeg, allspice and cloves, and shake my head firmly. 'Sorry, guys. I can't go there just yet.' (Though I've heard that you oughtn't anthropomorphize spices - they hate that.)

    close up of sliced apples
    In the midst of researching peach cobblers, raspberry cream tarts, fig focaccia and rustic plum cake, a friend delivers pounds upon pounds of coy pink pearls from her tree. Plain looking on the outside, their insides revealshockingly pink flesh the color of cotton candy, daring me not to use them.

    liquid poured onto tart
    So after a bit (well, a lot) of protesting, of shoving the apples in the fridge and defiantly makingpeach buckle instead, I settled on this apple tart. Layers and layers of thinly sliced apples are laid in an unbaked (yay!) pate brisee shell, a simple custard of eggs, sugar and dairy is poured over them, and the tart is baked. No spices to warm things up, just the smooth custard holding things together, the tender tang of the blushing apples, the delicate chew of a nubby crust.

    Though the crust is put into the oven unbaked, a few things ensure that it browns and doesn't sog up: baking the tart in the bottom of the oven, placing it on a baking stone or heated baking pan, and starting the oven at a higher temperature.

    slice of apple tart
    Serve this tart slightly warm, at room temperature, or chilled, with a dollop of creme fraiche or whipped cream. A bit of Calvados would make an ideal accompaniment. Leftovers (of the tart, not the Calvados, you lush) make a lovely breakfast.

    Light in texture and flavor, this tart doesn't even feel like a wholly inappropriate thing to eat, cold from the fridge, on a warm, late summer afternoon.

    Then again, summer in San Francisco feels like winter most of the time anyway, so who am I kidding...?

    top down shot of apple tart

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    No ratings yet

    Pink Pearl Apple and Custard Tart

    Print Recipe Pin Recipe
    Light in texture and flavor, this tart doesn't even feel like a wholly inappropriate thing to eat, cold from the fridge, on a warm, late summer afternoon. 
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Chilling time: 30 minutes minutes
    Total: 1 hour hour 35 minutes minutes
    Servings: 10 servings.

    Ingredients

    All-Butter Pate Brisee

    • 3/4 cup all purpose flour
    • 1/2 cup whole wheat pastry or whole spelt flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 4 ounces unsalted butter, cold, cut into 3/4" dice (1 stick)
    • 1/4 -1/3 cup ice water

    Apple-Custard Filling:

    • 6 - 8 large apples (pink pearls, or any tart baking apple), peeled, cut off the core, and thinly sliced
    • 2 eggs
    • 1/2 cup sugar, plus 1 tablespoons for sprinkling
    • 1/4 teaspoon salt
    • 1 cup half and half, or a combination of milk and cream
    • 1 teaspoon vanilla extract
    • 1/3 cup apricot or plum jam
    Prevent your screen from going dark

    Instructions

    For the crust:

    • In a large bowl, whisk together the flours, sugar and salt. Scatter the butter pieces over the top and rub with your fingertips until the mixture is the texture of cornmeal with some larger, pea-sized butter chunks remaining. Sprinkle the ice water over 1 tablespoon at a time, tossing with your fingers or a rubber spatula, until the dough begins to clump together and no loose, floury bits remain. Gather the dough into a ball, flatten into a disc and wrap tightly in plastic wrap or a plastic bag. Chill at least 30 minutes, or until firm.
    • Remove the dough from the fridge and roll out on a lightly floured surface into a 12 - 14" round (depending on the size of your pan). Fit the dough into a 9 or 10" tart pan. Trim the overhang to 1 inch, then fold it over to make a lip, pressing the sides gently.Freeze the tart crust while you prepare the apples and custard.

    For filling and baking the tart:

    • Position a rack in the bottom third of your oven and preheat to 425º. If you have a baking stone, put it on the rack. Place a rimmed baking sheet on the stone or right on the rack.
    • Remove the unbaked crust from the freezer, and begin layering the apples in concentric circles, beginning on the outside and working your way in, until the layers sit just above the top of the tart crust, 3 - 4 layers in total.
    • In a medium bowl, whisk together the eggs, sugar and salt until well combined. Whisk in the dairy and the vanilla. Slowly pour the custard into the center of the tart. Sprinkle the apples with 1 tablespoon of sugar.
    • Place the tart on the heated baking sheet. Reduce the oven temperature to 375º. Bake the tart for about 1 hour and 15 minutes, until the apples on top are golden and even slightly burnt at the tips and the custard is set, not jiggly. Remove and let cool at least an hour.
    • Heat the jam slightly in a small saucepan with a few drops of water until warm and loose. Strain. Brush the glaze all over the apples and edges of the crust. Slice and serve.
    • The tart is best the day it is baked, but can be stored for up to several days in the fridge.

    Notes

    Adapted from Once Upon a Tart.
    The original recipe called for a 9" tart pan and only 4 apples. I used a 10" pan... and 8 apples! So I'm not sure exactly how many apples you'll need, but somewhere between 6 and 8 large ones should be just fine.
    Some apples oxidize when cut; mine didn't, as they were quite acidic, but if yours begin to brown, toss them with a bit of lemon juice as you work to prevent them from browning.
    The easiest way I've found to prepare the apples is like so: use a T-shaped vegetable peeler to peel a ring from the top and bottom of the apples. Peel the rest of the apple downwards. Cut the apple off of the core. Then, with the cut-side down, slice the apples very thinly, keeping the slices together.This will make it easy to fan the slices into concentric circles.
    All-Butter Pate Brisee is adapted from Martha Stewart's Baking Handbook. Or use my gluten-free pie crust dough made with oat and rice flours instead.
    Nutritional values are based on one of ten servings.

    Nutrition

    Calories: 285kcalCarbohydrates: 39gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 66mgSodium: 200mgPotassium: 170mgFiber: 3gSugar: 22gVitamin A: 475IUVitamin C: 5.3mgCalcium: 41mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    fork slicing through tart

    You might also like...

    FallWinterApple
    « Roasted Eggplant Parmesan
    Cacao Nib Ice Cream »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Barbara says

      September 18, 2010 at 11:10 pm

      Um, this looks insanely good! In past years, I made Alice Waters' pink pearl galette a couple times, what lovely apples! I haven't seen this type of apple out here in NY...

      Reply
      • Alanna says

        August 20, 2014 at 6:27 am

        Oooh, I need to try that!

        Reply
    2. nathalie says

      August 19, 2014 at 3:09 am

      I have to say that I recently found, tried, and loved this recipe. I read a lot of blogs but this was the first time I've been inspired to comment and thank someone for creating a recipe that was easy to follow, had beautiful photos, and provoked loud sighs of appreciation from everyone who tried the result. Thank you! Yours is easily my new favorite blog, and I really look forward to exploring your archives for gorgeous photography and excellent recipes. I'll try to comment as I try new things to share my appreciation!

      Reply
      • Alanna says

        August 20, 2014 at 6:29 am

        What a kind thing to say - thank you!! I'm so glad you and your guests loved this tart, and I really appreciate hearing about it. Few things make me happier in life. Happy cooking. :)

        Reply
    3. Jill says

      December 28, 2023 at 8:33 am

      If I were to make this using your GF tart crust, would I parbake the crust before filling?

      Reply
      • Alanna Taylor-Tobin says

        December 28, 2023 at 8:43 am

        Hi Jill,

        That's a great question. The safest bet would be to make this with my gluten-free pie crust recipe because it's more similar to the crust that I used here.

        The tart bakes for a long time, so I'm worried that if you parbake the tart crust first, it might get too dark during the second bake. It tends to brown more than the pie crust because it has more sugar in it. But if you don't parbake the tart crust, it could get soggy. And since it wouldn't get pressed down after baking, it might be delicate and crumbly.

        If you do want to try it with the tart crust, my best guess would be to parbake it lightly first, press it down, and then proceed with the recipe while keeping an eye on the crust.

        I do have a gluten-free apple tart recipe in my cookbook (minus the custard and with some caramel drizzled on top) that uses an unbaked tart crust. I used chestnut flour in the book but the original should work for that recipe too.

        Please let me know what you try, and happy baking!

        -Alanna

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour
    • 20-Minute Buckwheat Pancakes, But Make Them Floofy

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required