Name: Apple cream tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 150.00 g flour cake; salt pinch; 60.00 g sugar; 2.00 eggs large, yolk only; 2.00 ml vanilla essence; 25.00 ml water iced; 75.00 g butter unsalted, cubed; 8.00 apple peeled, wedged; lemon juice; 1.00 lemon zest only; 2.00 eggs large, yolk only; 150.00 ml cream; 5.00 ml vanilla essence; 60.00 g sugar

Recipe Disclaimer

Tap for method

Ingredients (14)

150.00 g	flour — cake
	salt — pinch
60.00 g	sugar
2.00	eggs — large, yolk only
2.00 ml	vanilla — essence
25.00 ml	water — iced
75.00 g	butter — unsalted, cubed

FILLING

8.00	apple — peeled, wedged
	lemon juice
1.00	lemon — zest only
2.00	eggs — large, yolk only
150.00 ml	cream
5.00 ml	vanilla — essence
60.00 g	sugar

Tap for ingredients

Method:

1. Preheat oven to 180 ºC. Sift flour and salt into a large bowl, add sugar. In a separate bowl mix egg yolks, essence and water.
2. Rub butter into flour until mixture resembles large crumbs, sprinkle egg and water mixture over. Blend in with a fork, until absorbed and mixture forms a ball. Wrap pastry in waxed paper and refrigerate for 20 minutes.
Line a 24-26 cm diameter tart pan: Roll out into a circle, slightly larger than the pan, on a floured board. Lift pastry and drape gently over a rolling pin. Ease pastry into tart pan without stretching. Lightly roll a rolling pin over the top to trim edges.
Bake blind: Line pastry case with waxed paper and fill with dried beans. Bake at 180 ºC for 15 minutes. Remove from oven, cool. Remove paper and beans. Set aside.
3. FILLING: Remove apple wedges from lemon water, pat dry and arrange on pastry. Sprinkle with lemon peel.
4. Blend egg yolks, cream, vanilla essence and sugar. Pour over apples.
5. Bake on centre rack of oven for about 30 minutes, or until custard is puffy and light golden brown. Serve warm or at room temperature.