Flower Tart with Custard and Apples, finger-licking good.
You know, there’s something magical about cakes that combine simplicity of taste with a stunning appearance. This Flower Tart with Custard and Apples is just like that.

When I made it, I wanted it to be so beautiful to look at, but at the same time very easy to bring to the table.
A base of crumbly pastry, which releases that homey aroma. In the center, a generous heart of custard, all enriched by slices of fresh apple carefully arranged to form a true and bright flower.
It’s the special and delicious cake that makes you look great with no effort.
Happy cooking, Giusi.

Ingredients for the Flower Tart with Custard and Apples

2 cups milk
2/3 cup granulated sugar
2 eggs
6 tbsps cornstarch (or potato starch)
4 cups all-purpose flour
2 eggs
1/2 cup granulated sugar
1/2 cup vegetable oil
1/3 cup milk
1.13 tbsps baking powder
1 lemon (Grated zest)

Tools

1 Pan 9.5 inches

Steps for the Flower Tart

Pour the milk into a large saucepan and bring it almost to a boil.
Meanwhile, in a bowl, mix with a hand whisk the sugar with the eggs, then add the cornstarch and the vanillin.
Pour some of the hot milk into the bowl, stir, and then pour the entire contents back into the milk saucepan.
Cook over low heat and stir until reaching the desired thickness. Once the cooking is finished, pour the cream into a wide container and cover it with cling film.
Meanwhile, let’s prepare the pastry.
In a bowl, mix the flour, baking powder, and powdered sugar.
Gradually add the warm milk, a pinch of salt, and then the oil. At this point, also add the egg and the grated lemon zest.
Start kneading with your hands, place the dough on a floured surface, and work it until you create a soft and homogeneous dough.
Divide the dough into two.
Roll out the first piece of dough and place it inside a 9.5-inch diameter pan.
Roll out the other piece of dough and create circles with a glass, then cut each circle in half (thus obtaining semicircles).
Place the obtained semicircles on the edge of the pan, slightly overlapping them.
Pour the custard inside and start decorating the tart: first, arrange the apple pieces and then the semicircles in an alternate manner (or: following the flower design) until you cover the entire surface.
Bake at 356°F in a preheated static oven for about 25-30 minutes. (It will be ready when the surface is well browned.)
Let the tart cool completely in the pan before removing it.
Finally, I decorated the surface with strawberry syrup, but you can also use honey or jam to taste!