The apple tart with custard is a true delight: the lemon custard, apples, and cinnamon make it irresistible!
I almost always choose Golden Delicious apples for my desserts. They have a sweet yet slightly tangy flavor that perfectly enhances the shortcrust.
Another ingredient that cannot be missed is cinnamon: it gives fragrance, warmth, and a unique aroma.
The recipe is simple and quick, perfect for a homemade dessert that everyone will love.
If you love fruit desserts, I also recommend the grandma’s apple cake and the soft grandma’s tart.
Let’s prepare it together!
See you soon
Susy 💕
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 413.91 (Kcal)
- Carbohydrates 60.55 (g) of which sugars 32.61 (g)
- Proteins 7.68 (g)
- Fat 17.42 (g) of which saturated 10.01 (g)of which unsaturated 7.35 (g)
- Fibers 5.42 (g)
- Sodium 54.77 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Apple Tart with Custard
- 2 1/2 cups flour
- 9 tbsps butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 lemon zest (grated)
- 2 cups milk
- 8 oz egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 lemon zest
- 3 Golden Delicious apples
- brown sugar (for the surface)
- lemon juice (for the apples)
- 1 pinch ground cinnamon
Useful Tools
Tools
- Baking pan 9.5 inches for tart
- Rolling Pin
- Brush kitchen
Preparation of the Apple Tart with Custard
Quickly mix the softened butter with the sugar, lemon zest, and pinch of salt.
Add the egg, the egg yolk, and finally the flour.
Form a dough ball, wrap it in plastic wrap, and let it rest in the fridge for 2 hours.
The resting is essential for having a flexible and fragrant dough.Heat the milk with the lemon zest.
Beat the egg yolks with the sugar, add the cornstarch, and slowly pour in the hot milk.
Put it back on the stove and stir until the custard thickens.
Let it cool with plastic wrap in contact.Peel the apples, cut them into slices and put them in a bowl with lemon juice and cinnamon.
Roll out the dough on a floured surface and transfer it to the pan.
Prick the base with a fork.
Pour the custard and arrange the apples in circles.
Sprinkle with brown sugar.Bake in a preheated static oven at 350°F for about 45–50 minutes.
Let it cool completely before removing the tart from the pan.
Storage and Tips
The apple tart with custard can be stored in the fridge for 2–3 days, covered with plastic wrap or under a glass dome.
Gluten-free variant: use a gluten-free flour mix for desserts.
Freshness effect: add grated orange zest to the custard.
To glaze it, heat 2 tablespoons of apricot jam with a teaspoon of water. Brush the surface when it’s cold: it will be even more beautiful.
Questions and Answers
Can I prepare it in advance?
Of course, you can make it the night before: it will be even better the next day.
