Apple cream tart


Ingredients 15
Servings 8
Time

Ingredients

  • 150
    g
    cake flour
  • pinch salt
  • 60
    g
    sugar
  • 2
    large egg yolks
  • 2
    ml
    vanilla essence
  • 25
    ml
    iced water
  • 75
    g
    unsalted butter, cut into small pieces
  • FILLING
  • 8
    medium apples, peeled, sliced thickly into wedges
  • lemon juice and water for soaking apple wedges
  • 1
    lemon, finely shredded peel
  • 2
    large egg yolks
  • 150
    ml
    cream
  • 5
    ml
    vanilla essence
  • 60
    g
    sugar
 

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.
 

Read more on: bake  |  fruit
 

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