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Apple Tart with Pastry Cream
A classic French tart where a crisp shortcrust pastry holds a generous layer of smooth pastry cream, topped with thin caramelized apple slices and a light apricot jam glaze. Ideal for dessert or tea time, it combines milky and fruity sweetness with a beautiful shine.
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Critical Success Points
- • Temper the mixture to avoid lumps
- • Cook the pastry cream without letting it boil
- • Brush the apples with melted butter for a nice golden color
- • Bake at 180°C for 45 minutes
Safety Warnings
- • The milk and cream are very hot; handle with care to avoid burns.
- • Use a sharp knife for the apples to prevent cuts.
- • The oven reaches 180°C; wear kitchen gloves when handling the hot dish.
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