Summer apple tart

Name: Summer apple tart
Ingredients: 200 ml cream; 3 tablespoons sugar; 2 small eggs; zest of 1 orange; zest of 1/2 lemon; 1 teaspoon baking soda; 1 tablespoon lemon juice; 360 g flour; 8 medium summer apples; juice of 1/2 orange; 1 tablespoon sugar; 1 teaspoon cinnamon; 100 ml sweetened whipping cream; 2 egg yolks; 2 packets vanilla sugar; 10 g butter; 1 tablespoon powdered sugar

Dessert - Summer apple tart by Ozana A. - Recipia

Summer apple tart has tender apples beneath a layer of egg-yolk custard, with notes of orange, vanilla and cinnamon. I really like the hint of orange zest in the pastry, right beside the vanilla custard. Prep: 25 minutes. Cook: 30 minutes. Rest: 50 minutes. Total time: 105 minutes. Servings: 8. Approximately 270 kcal and 5 g protein per serving.

Ingredients

For the pastry

200 ml cream
3 tablespoons sugar
2 small eggs
zest of 1 orange
zest of 1/2 lemon
1 teaspoon baking soda
1 tablespoon lemon juice
360 g flour

For the filling

8 medium summer apples
juice of 1/2 orange
1 tablespoon sugar
1 teaspoon cinnamon
100 ml sweetened whipping cream
2 egg yolks
2 packets vanilla sugar
10 g butter
1 tablespoon powdered sugar

Preparation

1. Mix the cream, 3 tablespoons sugar, 2 small eggs, the zest of 1 orange and 1/2 lemon in a bowl. Dissolve the baking soda in 1 tablespoon lemon juice, add it along with the flour and knead until all the flour is incorporated. 2. Cover the dough and refrigerate for at least 30 minutes. Divide it in two; put half in the freezer for another tart. 3. Wash, peel and dice 8 medium summer apples. Toss them with 1 tablespoon sugar and the juice of 1/2 orange. 4. Heat the oven to 180°C. Butter the tart pan, roll out half the dough into a round sheet and place it in the pan. Put the apples on top, sprinkle with cinnamon and bake for 10 minutes, until the pastry starts to brown at the edges. 5. Mix the sweetened whipping cream with the egg yolks and vanilla sugar. 6. Take the pan out of the oven and pour the mixture over the apples. Bake for another 20 minutes at 170°C, until the custard sets. 7. Leave the tart to cool for 20 minutes, dust it with powdered sugar and slice.

Notes

The slices go well with unsweetened black tea. Choose firm apples that aren’t mealy; very ripe ones soften quickly and make the filling wetter. If a lot of juice collects in the bowl after you toss the apples, drain off just the excess liquid before putting them on the pastry. Wash and dry the citrus well, then grate only the colored zest, since the white part can make the pastry bitter. If you don’t have sweetened whipping cream, use 100 ml whipping cream and add 1 tablespoon sugar. Freeze the remaining half of the dough for another tart; thaw it in the fridge before rolling it out. Don’t use much flour on the counter when rolling, as too much can make the pastry firm. Keep the tart covered in the fridge for up to 3 days. Contains gluten, dairy and eggs.

Frequently asked questions

Can I use fall apples too?

Yes, they work too. Cut them into cubes about 1 cm across so they soften evenly before you add the custard.

What should I do if the dough cracks while I’m rolling it out?

Press the cracks together with your fingers. If the dough still breaks, leave it on the counter for 5 minutes before continuing.

How can I tell when the custard layer is baked?

The edge should be set, while the center can still wobble slightly when you move the pan. The custard will set a little more after you take the tart out of the oven.

Can I use unsweetened whipping cream?

Yes. For 100 ml unsweetened whipping cream, add 1 tablespoon sugar when you mix it with the egg yolks.