See more
Photo: Beth Dreiling; Styling: Cari South Photo by: Photo: Beth Dreiling; Styling: Cari South

Easy Apple Tart With Ol' South Custard

Roll out the puff pastry no more than 10 minutes before apples are done; the pastry needs to stay as cold as possible for maximum puff.

Southern Living NOVEMBER 2006

  • Yield: Makes 8 servings
  • Cook time:30 Minutes
  • Prep time:20 Minutes
  • Other:27 Minutes


  • 12 to 14 Rome or Braeburn apples (about 7 lb.)
  • 1 1/2 cups sugar


1. Peel and core apples; cut in half lengthwise. Toss together apples and sugar; place in a 12-inch cast-iron or ovenproof skillet.

2. Cook over medium-high heat, stirring often, 20 to 30 minutes or until apples soften and start to caramelize.

3. Unfold and stack pastry sheets on top of each other on a lightly floured surface. Roll to a 12-inch square. Place on top of cooked apples, with pastry corners overlapping sides of skillet.

4. Bake at 450° for 10 to 12 minutes or until dark golden brown.

5. Cool on a wire rack 10 to 15 minutes. Carefully invert tart onto a serving plate; remove skillet. Cut tart into wedges, and serve with Ol' South Custard.


Go to full version of

Easy Apple Tart With Ol' South Custard recipe