Make the tart shell referring to Recipe ID:344146 Prepare the apples and filling while the tart shell is resting.
Put pie weights on the tart shell and bake at 180℃ for 12 minutes. (Pie weights are optional.)
After baking, smooth out any air bubbles in the bottom of the crust with your finger or a spoon.
Caramel Apples: Cut the apple in quarters and thinly slice each quarter. Put butter in a frying pan and sauté the apples. Add the honey and simmer over medium heat until the liquid has gone, being careful not to let it burn.
Filling: Mix the egg, sugar and pancake mix together until there are no more lumps. Mix in the heavy cream, a bit at a time. Lastly, add the vanilla.
Pour the filling into the tart shell and arrange the apples on top. Bake at 180℃ for 30 minutes. Brush with nappage or sprinkle with powdered sugar to finish.
If using raw apples, cut 1/2 an apple into thin slices lengthwise, then cut the slices in half again, to make them easier to arrange.
If you're out of tofu, try out this recipe for a Healthy Tart (Recipe ID: 989376).
Made with strawberries instead! Cut the strawberries in half and put them in the tart shell in layers. Bake in an unbaked tart shell (no pre-baking required) for 40 minutes at 170℃.
Story Behind this Recipe
I made a cherry clafoutis, and it was so good and tasted so much like cheesecake, I decided to try making it with apples.
I recommend serving it chilled. It's easier to slice when it's cold. If using pie weights, lay a piece of foil that's been greased with oil on top of the tart shell,and put the weights on top of that before baking.