Apple Raisin Custard Tarts
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6 medium apples - I used Galas because they needed to be used but a tarter apple would have worked really well too.
  • 2 Tbsp butter
  • ½ cup raisins
  • ⅓ cup + ¼ cup of Summerland Sweets Apple Pie Syrup or maple syrup
  • 1 Tbsp of maple sugar (sub brown sugar if you don't have maple sugar
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • 1 egg
  • 1 tbsp flour
  • 12 tart shells
Streusel Topping
  • ⅓ cup of flour
  • ⅓ cup of brown sugar
  • 1 Tbsp butter
  1. Peel, core and quarter the apples. Cut into slices and roughly chop into pieces.
  2. In a large frying pan or saucepan over low heat, melt the butter and add the apples and raisins. Stir slowly till the apples and raisins are coated with butter.
  3. Stir in ⅓ cup of syrup, the maple sugar, cinnamon and cardamom and let the apple mixture slowly cook until the apples start to soften - stir occasionally - don't let the sugar mixture burn
  4. In a separate bowl, quickly whisk an egg and then add in the remaining quarter cup of syrup and continue to whisk until the mixture is well combined and smooth. Add to the cooking apple mixture along with 1 tbsp of flour
  5. Stir well until the flour is well combined into the apple mixture and the mixture starts to thicken and gently bubble
  6. The apples should be soft and raisins plump - remove from heat
  7. Preheat the oven to 375F
  8. In a bowl, combine flour, brown sugar and cut in the butter with a knife or pastry cutter. Use your hands to combine all three until the mixture resembles pea gravel
  9. Layout 12 tart shells and fill with the apple mixture - set aside any extra filling and use to top pancakes, oatmeal or a bowl of ice cream!
  10. Top the tarts with the flour and sugar streusel
  11. Bake for 20-25 minutes in the oven until the pastry is golden and the tart filling is bubbling
  12. Let cool on a wire rack and then enjoy!
The custard isn't a true custard and don't be afraid to experiment with the ingredients or amounts. The recipe would work well with just a straight up apple compote. Cooking the apples beforehand stops the tarts from being watery or soggy.
Recipe by Eyes Bigger Than My Stomach at