Apple Tart with Pastry Cream

Ingredients

• 250 g Type 45 flour (Sift before use)
• 50 g Granulated sugar
• 1 sachet Vanilla sugar (packet) (Approximately 8 g)
• 1 pinch Salt
• 125 g Butter (82 % FAT) (Cold, not softened)
• 1 unit Egg (Large)
• 500 ml Whole milk
• 50 g Cornstarch
• 4 units Egg yolks
• 80 g Granulated sugar (for the cream)
• 20 g Butter (for the cream)
• 3 units Apples (Granny Smith or Golden, peeled and sliced)
• 1 tsp Ground cinnamon (Optional)
• 2 tbsp Apricot jam glaze (For shine, optional)

Instructions

1. Rub the butter into the flour

   In a bowl, combine the flour, granulated sugar, vanilla sugar and a pinch of salt. Add the cold butter cut into cubes and rub it between your fingertips until a sandy texture forms.

   Time: PT5M

2. Incorporate the egg and form the dough

   Make a well in the center of the sandy mixture, pour in the beaten egg and quickly bring the dough together without over‑kneading.

   Time: PT3M

3. Chill

   Form a ball, wrap it in plastic film and place it in the refrigerator for 10 to 15 minutes.

   Time: PT10M

4. Line the tin

   On a lightly floured surface, roll the dough to 3 mm thickness. Place it in the 25 cm tart tin, gently press the edges, and prick the base with a fork.

   Time: PT5M

5. Heat the milk

   Pour the whole milk into a saucepan and bring it to a gentle boil.

   Time: PT5M

   Temperature: 90°C

6. Whisk the egg yolks

   In a bowl, whisk the egg yolks with the granulated sugar, vanilla sugar and the cornstarch until a homogeneous mixture forms.

   Time: PT5M

7. Temper and cook the custard

   Pour the hot milk over the egg mixture in three batches, whisking continuously. Return everything to the saucepan, cook over low heat while stirring constantly until thickened.

   Time: PT10M

   Temperature: 80°C

8. Incorporate the butter into the custard

   Remove the saucepan from the heat and add the 20 g of cold butter in pieces, mixing until fully incorporated.

   Time: PT2M

9. Pour the custard onto the tart base

   Take the tart base out of the refrigerator, place it on a rack and pour the still‑warm pastry cream over it, spreading it evenly.

   Time: PT3M

10. Arrange the apples

    Peel, core and slice the apples thinly. Arrange them in a rose pattern on the custard, starting from the centre outward.

    Time: PT5M

11. Sprinkle sugar and cinnamon

    Dust the top with vanilla sugar and, if desired, a pinch of cinnamon.

    Time: PT1M

12. Bake

    Bake the tart in the pre‑heated oven at 180°C (fan‑assisted) for 35 to 40 minutes, until the apples are golden and the crust is fully cooked.

    Time: PT35M

    Temperature: 180°C

13. Glaze (optional)

    Immediately after removing from the oven, brush the apples with slightly warmed apricot jam to add shine.

    Time: PT5M

14. Rest and serve

    Let the tart cool on a rack for 15 minutes before unmoulding and serving.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g