The apple tart with custard and walnuts is a delicious dessert where apples are immersed in a rich layer of custard topped with lots of walnut pieces, which not only add their flavor but also give a crunchy note to the dessert.
A delicate cinnamon aroma is released with every bite of this decidedly autumnal-flavored tart.
A dessert that will truly surprise you with its goodness and that I found to be even better the day after it was prepared. Although, I really love sweets and can’t resist tasting a slice as soon as they’re fresh out of the oven.
This tart can be an excellent dessert after a meal, but also at breakfast or to accompany tea or coffee, it turns out to be truly perfect.
The shortcrust to be made should be a bit more consistent than usual to be suitable to accommodate the soft and delicate filling as described.
Enjoying this dessert fresh from the fridge, or better yet, the day after, when the flavors have redefined and married each other best, and furthermore, when the custard has thickened just right, you’ll savor it at its best moment, and it will be really hard not to indulge in another slice of what seems like a bakery-bought dessert.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 319.98 (Kcal)
- Carbohydrates 45.26 (g) of which sugars 19.94 (g)
- Proteins 7.17 (g)
- Fat 13.34 (g) of which saturated 7.44 (g)of which unsaturated 4.85 (g)
- Fibers 1.18 (g)
- Sodium 53.70 (mg)
Indicative values for a portion of 100 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
- 3 cups all-purpose flour (can be replaced with type 1 flour or 0 or 1)
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs (medium)
- 1 teaspoon baking powder
- Half packet vanillin
- lemon zest (grated from an untreated lemon)
- to taste salt
- 2 cups whole milk
- 1/4 cup sugar
- 1/2 cup cornstarch
- 1 tablespoon potato starch
- 3 egg yolks
- lemon zest (from an untreated lemon)
- Half packet vanillin
- 2 apples
- to taste lemon juice
- 2 tablespoons sugar
- to taste ground cinnamon
- 6 walnuts
- to taste powdered sugar
- to taste ground cinnamon
Tools
- 1 Bowl
- 1 Sieve
- 1 Saucepan
- 1 Pan non-stick
- 1 Wooden Spoon
- 1 Rolling Pin
- 1 Nutcracker
- Electric Whisk
- 1 Brush kitchen
- 1 Baking Tin non-stick springform 9.5-inch
Steps
To prepare the apple, custard, and walnut tart, start by combining in a large bowl the all-purpose flour (can be replaced with type 1 flour e.g. Majorca flour), the sugar, 1 teaspoon of sifted baking powder, the vanillin, the grated zest of an untreated lemon.
Then add the softened butter in pieces and the eggs and knead. Finally, incorporate a pinch of fine salt.
Knead quickly until a homogeneous dough is obtained, wrap in plastic wrap and let rest in the fridge for a few hours.
Meanwhile, prepare the custard by working sugar, vanilla, and yolks directly into the saucepan where we will thicken the custard.
Add the starch and a little milk and incorporate as much as possible before adding more milk.
Finally, add to the saucepan the zest of an untreated lemon cut in a strip.
Bring to the heat and on moderate flame, always stirring, bring to a boil.
When the first bubbles appear on the surface, turn off the heat and remove the peel.
Transfer the custard to a bowl and let cool, covering the custard to prevent the surface from drying out.
At this point, focus on the apples.
Wash and peel the apples, removing seeds and core.
Cut into thin slices, transfer them to a non-stick pan with a few drops of lemon (juice of about a quarter of a lemon) and sugar.
Cook for about 5 minutes.
With the heat off, flavor with a light sprinkle of ground cinnamon and stir gently.
Transfer the apple slices to a plate and let cool.
Take a springform non-stick pan with a diameter of 9.5 inches.
Line only the base with parchment paper, snapping it into the joint between the base and sides.
Butter the sides of the pan considering the edges will be high.
Take the dough from the fridge a few minutes before starting to work with it.
Roll out more than half with a rolling pin between two lightly floured sheets of parchment paper.
With this dough create the tart shell with high side edges.
Prick the base.
Take the custard, beat it with a whisk to make it velvety.
Pour the apples inside, incorporating them gently with a spatula.
Spread the custard over the cake.
Roll out the remaining dough between the two sheets of parchment paper and create strips and, if desired, some decorations.
Place them on the tart and brush the strips with milk or with beaten egg with a pinch of vanillin.
Place half a walnut or pieces of it in the spaces between the strips.
Bake in a preheated oven, static function, at 356°F, in the middle level for about 35/40 minutes. Adjust according to your oven.
If it colors too early, cover the surface with aluminum.
When evenly golden, remove from the oven.
Let it cool, then remove the side of the pan.
When cold, transfer the dessert to the serving plate.
If desired, dust with powdered sugar and cinnamon.
The apple tart with custard and walnuts is ready
Storage
Store in the fridge, well sealed in an airtight cake container, for about 3 days.
Store in the fridge, well sealed in an airtight cake container, for about 3 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
