This pastry cream apple tart is fresh, sweet and so yummy. If you happen to like the classic apple pie then you will love this pie just as much. This is a variation of that classic apple pie, that is a bit more upscale to put it some way.Jump to Recipe
Our classic apple pie is one of my favorite desserts. But it is because I am that type of person. I´m that one that would rather eat an apple pie or lemon meringue pie over a chocolate cake any time. My sister, on the other hand, is the opposite of that, and that is actually the fun part, I like some flavors and she prefers others.
This pie has a cookie crust with almonds that´s crunchy, a soft pastry cream filling and a caramelized apple on top, which gives it an extra sweet touch.
Now, the pastry cream we use for this pie is thicker so to speak than a normal pastry cream, since it is the filling itself. Pastry cream is one of those things I love. When it is well made it is just spectacular. I could eat a bowl of pastry cream by myself there´s no doubt about that.
And apple is one of those ingredients, when it comes to desserts, that are really flexible. You can do a lot with apples, they are sweet, have a great texture and they don´t have that much water in them, which is a good thing when baking them.
The result is this tart that is just so good! Plus this is one of those pies or tarts that are fresh because of the fruit and sweet, which is perfect for summer.
- 2 2/3 C (12.34 oz) (350 gr) all purpouse flour
- 1 1/3 C (9.52 oz) (270 gr) granulated white sugar
- 1 2/3 C (7 oz) (200 gr) crushed almonds, not ground
- 1 C +2 tbsp (250 gr) unsalted butter at room temperature
- 1 pinch salt
- 2 egg yolks
- 3 3/4 (30.43 fl oz) (900 ml) whole milk
- The seeds of a vanilla bean
- 1 1/2 C (10.58 oz) (300 gr) granulated white sugar
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- 9 egg yolks
- 3/4 C (3.9 oz) (111 gr) corn starch
- 2 tbsp (0.56 oz) (16 gr) all purpouse flour
- 1/3 C + 1 tbsp (3.17 oz) (90 gr) unsalted butter
- 5 green apples
- 1 C (7 oz) (200 gr) granulated white sugar
- 1/4 C (1.97 oz) (56 gr) unsalted butter
In a big bowl, put the flour, sugar, almonds, butter and salt. Mix using your finegrtips to make a sand-like dough without kneading until the butter integrates with the rest of the ingredients to get a crumbly dough. It is important not no knead and just work your way with your fingertips.
Add in the egg yolks and continue mixing with your fingertips until you get a more compact dough. This process has to be done as fast as possible so the dough does not overheat.
Cover with plastic kitchen wrap and refrigerate for 30 minutes to make rolling it out easier.
Using a sharp knife cut open the vanilla bean lenghtwise and scrape the seeds out.
In a medium size pot put the milk along with half the sugar and the vanilla bean seeds. Let it cook for 2 minutes, without boiling, stiring occasionally with a kitchen whisk.
In a different small bowl, using a fork mix the remaining sugar, salt, egg yolks, corn starch and flour. Add in a little of the milk mixture and mix for the egg yolk mixture to temper.
Pour the egg yolk mixture into the milk pot and cook to medium low heat for about 4 minutes, whisking non stop until a thicker mixture forms. It is important not to stop whisking and doing this carefully for the cream to turn out smooth.
Take off the heat, and add in the butter and mix until well integrated. Pour the cream into another, clean, bowl, and cover it with plastic kitchen wrap (it must touch the cream´s surface so a crust does not form) and refrigerate for 1 hour.
Preheat the oven to 375º F (180º C). Line a circular pan of about 11 inches (28 cm) in diameter, with high walls, with parchment paper.
Take the dough out of the fridge and put it on a clean, floured surface. Roll it out with a rolling pin until it is about 0.25 (1/4) inches (6 mm) thick.
Cover the mold with the rolled out dough making it even, covering the walls (cutting some pieces if necessary).
Bake just the crust on its own, meaning, without the filling. To do this, put a piece, a circle of parchment paper on top of the crust and then something heavy on top of that, for it not to rise and so it can hold the filling afterwards. The weight you add on top could be raw rice, beans or chickpeas. Put it in the oven and bate at 375º F (º80º C) for about 20 to 25 minutes or until lighty golden brown.
Once ready, take the dough out of the oven and let it cool down completely before turning it out.
To make the applesm first you have to peel them and cut them in thin slices. While cutting them you can put them in water with lemon so they don´t oxidize.
Put them on a pan over medium low heat. Add in the apples along with the sugar and butter and cook without stiring too much until the apples are a little caramelized but not entirely, for about 15 minutes. Take off the heat and let them cool down.
Put the crust on the plate you want to present the pie or tart in and fill it using the pastry cream, which should by now be completely cooled. Spread it and even it out.
Put the caramelized apples on top, which decorate but also add a different texture. Refrigerate the tart or pie for at least 2 hours before serving.