The recipe that we propose today is a real delight, an apple pie with cream, or rather we could say an apple tart with custard. The recipe is quite simple, there are no great recommendations to make, apart of course that of working the shortcrust pastry very quickly, perhaps with a planetary mixer and not with your hands, so that it does not heat up.
Once the shortcrust pastry dough is ready, always let it rest in the refrigerator. As for apples, you are spoiled for choice: rennet apples or even better annurca apples, if you want a fragrant, sweet apple with a fabulous taste. For the rest, be careful not to make the custard go crazy and everything will be for the best.
If you are looking for a delicious dessert, we invite you to try this splendid, but very simple apple and cream tart, the perfect recipe for a delicious snack or even as a dessert served in an important dinner, as you can see the dessert looks very good!
If you want, you can also serve this delight with a dollop of cream or after pouring a little bit of dark chocolate ganache.
Ingredients and doses for making apple tart with custard
Recipe for a 20 cm diameter tart mold
To make shortcrust pastry
- 150 grams of flour
- 2 eggs
- 50 grams of powdered sugar
- 75 grams of butter
- a pinch of salt
- the peel of half an untreated organic lemon
To make the custard and the filling
- 1 liter of milk
- 250 grams of sugar
- 8 yolks
- 120 grams of flour, replace with cornstarch if you want to make gluten-free custard
- 1 vanilla pod
- 1 organic lemon peel, untreated
- 4 apples
- 50 grams of sugar
- 1 tsp ground cinnamon
How to make the perfect apple tart
We start from the shortcrust pastry mix the flour and butter until it is well soaked in flour.
Add the other ingredients, mix very quickly to knead. When the dough has become a compact ball, wrap it in cling film and let it rest in the refrigerator for 1 hour.
Grease and flour a 20 cm mold, roll out the pastry on a pastry board with a little flour or between two sheets of parchment paper and then place it on top of the mold so that it overflows by a few centimeters. At this point, push with your fingers to make the shortcrust pastry adhere to the mold and cut the excess. Put in the refrigerator for another hour.
Cut the pod lengthwise and slightly spread the cut apart. Peel the lemon. Take a pan and put the pod and lemon peel, pour the milk and boil over medium heat. Beat the egg yolks with the sugar and whisk them.
Sift the flour, add it little by little and mix vigorously. Boil for a maximum of 5 minutes, then turn off the heat. Take the boiling milk and slowly pour it into the mixture of egg yolks, sugar, and flour, continuing to stir with a whisk.
Put it back on the stove and cook until you get a thick cream. In 5 minutes the cream is cooked, but to leave nothing to chance, check with a thermometer and when the cream reaches 75 degrees it is ready.
Remove the pod and lemon peel, strain through a sieve, and pour into a cold container, then wait a few minutes and pour the cream over the shortcrust pastry.
Spread with a spatula to make a fairly consistent layer of custard. Cut the apples into slices and cover the custard, sprinkle with sugar and cinnamon.
Put in the oven at 180 centigrade and cook for 45 minutes. Remove from the oven, let the apple tart cool and then serve it with a scoop of cream ice cream or a dollop of whipped cream. And here is a great sweet recipe, very easy, a little laborious perhaps, but without great difficulty, which is a candidate for homemade dessert of the year!
Which wine to pair with the apple and cream tart?
We choose a full-bodied white passito, savory and full of spicy aromas like the Albana from the Stefano Ferrucci winery. If you want to combine fortified wines and more alcoholic spirits such as Sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados, do not hesitate: all these sugars and fats in the pastry deserve a shock treatment.
If you want to combine a cocktail, the Apple Martini is perfect!