Apple Tart with Pastry Cream

Ingredients

• 1 roll (≈250 g) Shortcrust pastry (prepared) (ready-made shortcrust pastry, butter before use)
• 4 units (≈600 g) Apples (Granny Smith or Golden type, peeled, cored and sliced into 2‑3 mm ribbons)
• 500 ml Whole milk (for the pastry cream)
• 100 g Granulated sugar (for the cream)
• 40 g All‑purpose flour (for the cream)
• 40 g Cornstarch (Maïzena) (for the cream)
• 1 bean or 1 tbsp Vanilla bean or extract (for the cream)
• 50 g Butter (20 g for the cream, 30 g for brushing the apples, unsalted)
• 2 tbsp Apricot jam (final glaze (optional))
• 5 g Brown sugar (pinch for caramelizing the apples (optional))

Instructions

1. Heat the milk with the vanilla

   Pour the milk into a saucepan, add the split vanilla bean or extract, then bring to a boil while whisking.

   Time: PT5M

   Temperature: feu moyen

2. Mix the sugars and starches

   In a bowl, combine the granulated sugar, flour and cornstarch, then whisk to homogenize.

   Time: PT5M

3. Incorporate the melted butter

   Add the 20 g melted butter to the dry mixture and stir quickly.

   Time: PT2M

4. Temper the mixture

   Slowly pour half of the hot milk over the dry mixture while whisking vigorously to avoid lumps, then return everything to the saucepan.

   Time: PT5M

   Temperature: feu doux

5. Cook the pastry cream

   Cook over low heat, stirring constantly with the whisk, drawing figure‑eights, for about 5 minutes until the cream thickens slightly.

   Time: PT5M

   Temperature: feu doux

6. Cool the cream

   Pour the hot cream into a bowl, cover immediately with plastic film touching the surface, let cool then refrigerate for at least 2 hours.

   Time: PT2H

7. Preheat the oven

   Preheat the oven to 180°C for 10 minutes.

   Time: PT10M

   Temperature: 180°C

8. Line the tin with the pastry

   Butter the 25 cm tin, place the shortcrust pastry, spread it, prick the base with a fork to prevent puffing.

   Time: PT10M

9. Prepare the cream before assembly

   Take the cream out of the refrigerator, remove the film, whisk again to make it smooth and silky.

   Time: PT2M

10. Pour the cream onto the tart base

    Spread the pastry cream evenly over the pastry base using a spatula.

    Time: PT2M

11. Prepare the apples

    Peel the apples, remove the core, cut into quarters then into very thin ribbons (2‑3 mm).

    Time: PT10M

12. Arrange the apple ribbons

    Create a decorative pattern (rosace or chevrons) by arranging the ribbons on the pastry cream.

    Time: PT5M

13. Brush the apples

    Melt the 30 g butter, brush the apples with a brush to brown them and make them shiny.

    Time: PT3M

    Temperature: feu doux

14. Sprinkle with brown sugar (optional)

    Lightly dust the apples with a pinch of brown sugar to promote caramelization.

    Time: PT1M

15. Bake the tart

    Bake the tart for 45 minutes at 180°C until the crust is golden and the apples are lightly caramelized.

    Time: PT45M

    Temperature: 180°C

16. Glaze with apricot jam (optional)

    Immediately after removing from the oven, brush the surface quickly with warm apricot jam to add shine and colour.

    Time: PT2M

17. Cool before serving

    Allow the tart to cool completely at room temperature (≈30 minutes), then place in the refrigerator for a few hours before serving.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g