The apple tart with orange cream is a real delight for the palate, a dessert or a tasty snack. This tart is made with a very crumbly oil-based shortcrust pastry that encases a delicious orange cream with thin slices of apple. It can also be made lactose-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 6.5 tbsp sunflower seed oil
- 7 tbsp sugar
- 2 cups flour
- 1 tsp baking powder
- 1/2 lemon (zest grated)
- 1 vanilla pod
- 2/3 cup milk (lactose-free with less than 0.01% lactose or plant-based)
- 1 orange (zest grated)
- 2 tbsp egg yolk
- 1 tbsp cornstarch
- 3 tbsp sugar
- 1 tbsp orange liqueur
- 2 apples
- 1/2 lemon
- powdered sugar
Tools
- 1 Pot
- 2 Bowls
- 1 Whisk
- 1 Spatula
- 1 Knife
- 1 Tart Pan
Steps
In a bowl, mix the eggs with the sugar, the flavors, and the oil until you get a thick cream.
Add the sifted flour with the baking powder.
Knead quickly and let it rest for 5 minutes.
Roll out the dough on a lightly floured surface to a thickness of 1/5 inch.
Line a 9-inch tart pan, trimming the excess edges.Heat the milk with the grated orange zest.
In a bowl, whip the eggs with the sugar and cornstarch.
As soon as the milk is hot, add the egg cream and bring to cooking.
When the cream is thick, remove from the heat and add the squeezed gelatin.
Mix well and wait until it is lukewarm.
Add the liqueur.
Mix and let cool to room temperature.Cut the apple into thin slices with the peel and wet them with lemon juice.
Fill the base with the cold orange cream.
Decorate with the apples and bake at 340°F for 40 minutes in a preheated static oven.
Remove from the oven and let cool.
Dust with powdered sugar before serving.
Advice
It keeps in a cool place for up to 5 days.
