The Apple Tart with Pastry Cream is a dessert that smells like home, tradition, and comfort. This homemade treat is a perfect balance of textures and flavors.
Imagine a buttery, crumbly shortcrust that encloses a luscious core of pastry cream, all enriched by fresh apples that soften during baking.
It’s an ideal dessert for any time of day, from breakfast to snack, and it will always be a big hit. Come along and let’s start baking. Enjoy the recipe, Giusi.

Ingredients for the apple tart with pastry cream

2 cups + 1 tbsp all-purpose flour
7 tbsp butter
1/2 cup granulated sugar (I use whole cane sugar)
1 egg
1 lemon (zest, grated)
2 cups (about 17 fl oz) milk
2 eggs
6 tbsp cornstarch (about 1/3 cup)
1/2 cup granulated sugar
2 apples
1 lemon (juice)

Tools

1 Pan 9.5 in

Steps for the apple tart with pastry cream

Warm the milk in a saucepan (you can flavor it with lemon zest or vanilla).
In a bowl, quickly beat the eggs with the sugar, then incorporate the cornstarch (or flour).
Temper the egg mixture with a ladle of warm milk, stirring well to avoid lumps.
Pour the mixture into the saucepan with the remaining warm milk. Cook over medium-low heat, stirring continuously with a whisk until the cream thickens.
Immediately transfer the cream to a shallow, wide container. Sprinkle the surface with some granulated sugar — HERE I explain why I don’t use plastic wrap in contact with the cream.
In a bowl, work the soft butter with the sugar and lemon zest until you obtain a creamy mixture.
Add the flour and begin to work it… the dough will look sandy at first.
Incorporate the egg and a pinch of salt.
Work the ingredients quickly until you form a uniform, smooth dough. Don’t be discouraged: at first it may seem like it won’t come together, but keep working for a few minutes until it becomes consistent.
Wrap the dough in parchment paper and let it rest in the fridge for at least 30–60 minutes.
Make sure the pastry cream is completely cold and that the shortcrust has completed its resting time.
Roll the shortcrust dough with a rolling pin on a lightly floured surface and use it to line the pan. Trim the edges.
Fill the shortcrust shell with the pastry cream and smooth it out.
Peel the apples and slice them into thin slices. Immediately sprinkle them with lemon juice to prevent browning.
Arrange the apple slices on the cream, placing them in a fan or as you prefer.
Use the leftover shortcrust to create strips, hearts, or other decorations to place on the surface.
Bake the tart in a preheated oven at 356°F in conventional mode.
Bake for about 40–45 minutes.
Once baked, it’s essential to let the tart cool completely in the pan before unmolding. This prevents cracks and ensures the cream sets perfectly.