Apple Pie Custard Tart | Pies VS. Tarts Food Fight

It's a smooth and creamy custard in a graham cracker crust and topped with warm, homemade apple pie filling.

Course Dessert
Cuisine American
Keyword apple pie, custard tarts


  • Crust:
  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup of brown sugar
  • 1 tsp vanilla
  • 5 tbs melted butter
  • Custard:
  • 1/4 cup of flour
  • 1/3 cup of white granulated sugar
  • 2 eggs
  • 3/4 cup of half and half cream
  • 1 tsp vanilla
  • Apple Pie Topping:
  • 2 tbs butter
  • 4-5 medium apples peeled, cored and diced
  • 3 tbs brown sugar
  • 1/2 tsp cinnamon


  1. First, make the crust. In a mixing bowl, combine graham crackers, brown sugar, melted butter and vanilla. Mix very well until all evenly incorporated.
  2. Spread the crumb mixture in to a 9-inch tart pan. Press the crust down all over the bottom and all the way up the sides. Press firmly and set aside.
  3. Preheat the oven to 350.
  4. Note: If you want your tart thicker (size wise, not texture), double the custard recipe.
  5. To make the custard: Place half and half into a small sauce pan, and heat it up on medium while you are working on the egg mixture. In a large mixing bowl, mix flour and sugar together. Add the egg and mix it with a wooden spoon until all smooth and even. When the cream begins to boil, start slowly pouring it in the egg mixture while whisking. Add the vanilla while still whisking.
  6. Slowly pour the custard mixture into the crust and carefully place the tart pan on a baking sheet.
  7. Bake for 20-23 minutes (touch the center lightly to make sure it's cooked).
  8. While the custard is baking, prepare the apple pie topping.
  9. In a sauce pot, melt the butter and add the brown sugar and cinnamon. Add the diced apples. Mix until all apples are evenly covered. Cook on medium heat, covered until nice and soft. Remember to stir often.
  10. When the tart is ready, let it cool for 10-15 minutes and spread the apple mixture over the top.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.