GRANDMA’S FILLED APPLE TART with custard, pine nuts, and raisins, a very simple and delicious dessert perfect after lunch, great for breakfast, the best dessert there is.
The apple tart is a timeless classic that tastes like home, with the oven on a Sunday morning, a simple and fragrant dessert, perfect for breakfast, a snack, or as a dessert after lunch. It is that cake that never disappoints: soft, creamy, with crumbly pastry that melts in your mouth and the scent of apples filling the kitchen.
Today, I felt like making something that would make me feel like a child again, so I prepared the grandma’s filled apple tart. And yes, with homemade custard, as it should be. While it was baking, the scent made me completely forget about the diet, and I started thinking about when, as a child, I waited for the still-warm slice with powdered sugar on top.
The great thing is that this apple tart recipe is also easy and quick: the shortcrust pastry is prepared in a few minutes, then rolled out, filled with cream and apple slices, a bit of pine nuts and raisins for crunchiness and natural sweetness, a layer of jam, and into the oven it goes. After half an hour, you have the scent of Sunday all over the house.
This grandma’s filled apple tart with custard is the perfect dessert for any occasion: you can serve it warm with a scoop of vanilla ice cream or cold, dusted with powdered sugar. It is also ideal as a dessert for Sunday lunch or as an evening treat with a cup of tea.
It keeps well for 2-3 days at room temperature or in the fridge, covered with plastic wrap. And if you want to make it even more delicious, add a teaspoon of apricot jam at the bottom before the cream: a little grandma’s trick to keep the crust crumbly.
Join me in the kitchen today, there’s the grandma’s filled apple tart.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 15-18
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 1/2 cups flour (the one you usually use)
- 3/4 cup sugar
- 1 pinch salt
- 2 eggs
- 1/2 cup butter
- 2 eggs
- lemon zest
- 1 cup custard
- 2 apples
- 1/3 cup apricot jam
- 1/4 cup pine nuts
- 1/4 cup raisins
Steps
Prepare the custard following this recipe and set aside.
Pour the flour with the salt, sugar, butter, eggs, and grated lemon zest into the mixer or a bowl and mix well.
Form a ball and let it rest in the fridge wrapped in plastic wrap for 30 minutes.
Soak the raisins in a bowl with water or rum, then rinse and pat dry.
Divide the dough in half and roll it out in a rectangular tart pan of about 8 x 12 inches.
Mix the pine nuts with the raisins into the cream, stir and spread it over the dough, add the apples, the jam, and cover with the other half of the dough.
Make holes with the fork and bake at 350°F in the preheated oven for about 35-40 minutes, until golden.
Remove from the oven, let it cool, sprinkle with powdered sugar, and cut into pieces.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
GRANDMA’S FILLED APPLE TART
Grandma’s advice
Use Renette or Golden apples, not too sweet: they perfectly balance the sweetness of the cream and give you that “melt-in-your-mouth” texture that makes this tart irresistible.
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FAQ GRANDMA’S FILLED APPLE TART
Can I use ready-made pastry for grandma’s filled tart?
Yes, but if you want the authentic taste, make it by hand: cold butter, flour, sugar, eggs, and a pinch of vanilla. It takes little time, and the taste will be different.
Can I prepare it in advance?
Of course! The apple tart is even better the next day, when the flavors meld together.
Can the butter be replaced?
Absolutely! You can use oil if you prefer a less fatty dessert.
