Grandma’s apple tart with custard, a slightly unusual and delicious apple tart, part of our collection of Desserts with apples and reminiscent of the famous All-Apple Cake.
A while back a dear friend gave me a family recipe: the apple tart her mother used to prepare — not the usual tart with jam and sliced apples, but a delicate and special dessert that will amaze you.
This is a recipe different from the usual ones, with a shortcrust pastry base, and a creamy filling — light and truly unique. The only precaution you should take when making the tart is to use very good-quality eggs that don’t have a particularly strong smell (as sometimes happens with eggs from battery hens). Otherwise, if you want to make an apple tart to impress, this is just the one for you! Let’s go to the kitchen now, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 5 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cup all-purpose flour
- 7 tbsp butter
- 1 egg yolk
- 2 1/2 tbsp sugar
- 1 pinch salt
- 2 tbsp cold water (cold)
- 1/2 cup sugar
- 3 eggs (free-range and of good quality)
- 1.8 lbs Renette apples (or light-colored apples)
- 2 tbsp lemon juice
- 1/2 cup heavy cream
- 1 packet vanillin (or one teaspoon vanilla extract)
- to taste ground cinnamon
- to taste powdered sugar
Tools
- 8 2/3 in baking pan
- Rolling pin
Preparation of grandma’s apple tart
Work all the base ingredients together and make a smooth, homogeneous shortcrust pastry. Let it rest in the fridge for at least 30 minutes (the original recipe says two hours; I didn’t have the time, but I believe 30 minutes can be enough).
Roll the dough between two sheets of parchment paper and line a tart pan; the pastry should be very thin, but the edges must be high.
Peel the apples, slice them thinly and sprinkle with lemon juice; if possible, use a mandoline.
Prick the shortcrust base with the tines of a fork,
and arrange the apples over it.
Bake for 20 minutes on the lower rack of the oven at 356°F (convection).
While the tart is baking, beat the eggs with the sugar, the vanillin and the cream.Remove the tart from the oven, pour over the cream-and-egg mixture and bake for another 25 minutes.
Remove from the oven and let cool, then before serving dust with cinnamon and a little powdered sugar.
Storage notes and tips
Our apple tart keeps in the refrigerator for 48 hours, but I recommend consuming it the same day — cold temperature is not an added value for this tart.
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