Easy Apple Tart

I am not exactly great about making desserts. Eating them is fine and well, but the whole making of them thing tends to fall off my priority list when I would rather be cooking up the rest of the meal. However, Adam made a very specific request for "an apple tart with Chantilly cream". Okaaay...So I googled, made the first apple tart I found, and as a complete apple tart n00b I can say with confidence this recipe is not only delicious, it's dead easy!  Note: I covered the tart with aluminum foil in the latter half of cooking to keep the crust from over-browning. 

Apple Tart
(serves 6-8 )

Crust:
1 1/4 c AP flour
1/2 c butter, room temp
2 tbs sour cream

Filling:
6 Granny Smith apples, peeled, cored and sliced
3 egg yolks
3/4 c sour cream
3/4 c sugar
1/4 AP flour

Glaze:
1/4 c apricot preserves
1 tbs orange juice concentrate
mint, garnish

*Combine preserves and orange juice, then brush the top of the warm tart with the mixture.

Preheat the oven to 375 degrees F.

1) Pulse the flour, butter and sour cream in a food processor until a ball forms.  

2) Press with floured hands into a 10 or 12 (ungreased) inch tart pan.  

3) Bake for 15-18 minutes - the crust should be set but not browned.  

4) Remove the crust, and place on a baking sheet while you prepare the filling. 

Lower the oven temperature to 350 degrees F.

5) Arrange the sliced apple in concentric, overlapping circles in the crust (overfilling is key as the apples with shrink down during baking)

6)  Beat the yolks, sour cream, sugar and flour until smooth, then pour over the apples.

7) Place the tart in the oven and bake for about an hour, or until the custard is set and a pale gold.  

8) Glaze, then serve warm with the Chantilly cream and some mint

Chantilly Cream
1 c heavy whippng cream
2 tbs powdered sugar
1 large marshmallow, halved

1) In a chilled metal bowl whip the cream until frothy.

2) Add the powdered sugar and continue to whip until it begins to mound.

3) Pop the marshmallow in the microwave for ten seconds, then add it to the cream and continue to whip until soft peaks form.  Don't over-whip!!