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

Ingredient Substitutions

• Instead of Type 45 flour: All-purpose flour
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar (packet): 1 tsp vanilla extract + sugar
• Instead of Butter (82 % FAT): Margarine (alters flavor)
• Instead of Egg: 1 tbsp aquafaba (for a different texture)
• Instead of Whole milk: Almond milk (slightly different texture)
• Instead of Cornstarch: Arrowroot
• Instead of Granulated sugar (for the cream): Cane sugar
• Instead of Butter (for the cream): Margarine
• Instead of Apples: Pears
• Instead of Ground cinnamon: Nutmeg
• Instead of Apricot jam glaze: Apple jelly

Equipment Needed

• Mixing bowl
• Whisk (manual or electric)
• Rolling pin
• Tart tin (25 cm)
• Parchment paper
• Plastic film (optional)
• Chef's knife
• Peeler
• Cutting board
• Saucepan
• Oven
• Cooling rack (optional)
• Silicone spatula
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Rub the butter into the flour without warming it
• Temper the egg yolks with the hot milk
• Cook the custard over low heat to avoid coagulation
• Bake the tart until perfectly golden

Chef Tips from the Video

• Use very cold butter for a more crumbly shortcrust.
• Let the dough rest in the refrigerator for 15 minutes to make rolling easier.
• For a beautiful rose, arrange the apple slices starting from the centre outward.
• Brush the apples with a little lemon juice to prevent them from browning.

Troubleshooting

Storage

Refrigerator: Store for 2 to 3 days, covered with plastic film.

Freezer: Can be frozen for 1 month, wrapped in aluminium foil then a freezer bag.

Room temperature: Consume within 2 hours after removing from the oven.

Make-Ahead Tips

• Prepare the shortcrust pastry and let it rest in the fridge before making the custard.
• The pastry cream can be made ahead and gently reheated before pouring.
• The apples can be sliced ahead and kept in a bowl of lemon‑water to prevent oxidation.