An easy and delicious dessert to prepare, the tart with custard and apples is truly irresistible. A crunchy pastry base with a super creamy filling. Ideal for finishing a lunch or dinner, it is also perfect for breakfast or a snack. Let’s get to work and prepare the tart with custard and apples together.
If you like tarts, here are some tasty ideas.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the tart with custard and apples
- 1 qt milk
- 6 egg yolks
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- Half grated lemon zest
- 3 1/4 cups all-purpose flour
- 7 oz butter
- 2 eggs
- 3/4 cup sugar
- 1 pinch salt
- grated lemon zest
- 4 apples
Tools
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- Saucepan
- 2 Baking Trays 8×10
Steps for preparing the custard and apple tart
Start by preparing the custard. In a saucepan, place the egg yolks. Work them with the sugar. Add the flour as well. Work with a whisk until you have a smooth mixture. Add the milk, the grated lemon zest, and, while stirring, cook until the custard thickens. Cover with plastic wrap in contact with the custard and let it cool completely.
For the pastry, place the butter in pieces in a bowl. Add the flour and work with your fingertips. Add flour, eggs, salt, and lemon zest. Knead until you have a smooth mixture. Put in the fridge for 30 minutes.
Peel the apples, core them, and slice them. Soak them in lemon juice to prevent browning. Roll out the pastry on parchment paper and place it in the two baking trays. Remove excess pastry. Prick the base and divide the custard between the two trays. Cover with apple slices and bake at 350°F for 40-45 minutes. Once cool, remove from the trays and decorate with powdered sugar.
Storage
Store the tart in the fridge if it’s too hot, or at room temperature for a couple of days.
FAQ (Frequently Asked Questions)
Can I flavor with vanilla?
Sure, both the custard and the pastry.
What can I use instead of apples?
Any fruit you like, or pastry strips.
