Apple Tart

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Rest time1 Hour
  • Cooking time30 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


For the pastry

  • 300 gwhite spelt flour (or white flour type 0)
  • 180 glight muscovado brown sugar
  • 180 gbutter (or 150ml cold-pressed sunflower oil)
  • 100 grice flour
  • 2eggs
  • 1lemon (zest only)
  • 1 pinchtable salt

For the custard

  • 500 mlwhole milk
  • 50 glight muscovado brown sugar
  • 50 gcornstarch
  • 2yolks
  • 1vanilla bean
  • 1lemon (zest only)

For the topping

  • 3apples
  • q.s.ground cinnamon
  • q.s.icing sugar (to decorate)


For the pastry

  1. – sift the flour and the rice flour onto a large bowl;

    – add the sugar, the grated lemon zest, the pinch of salt, the butter and the 2 eggs;

    – mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);

    –  wrap the dough in some cling film and keep refrigerated for at least 1 hour;

For the custard

  1. – pour the milk onto a large saucepan together with the sugar, the vanilla seeds and the lemon zest;

    – put the saucepan onto the stove on a medium heat;

    – meanwhile, in a separate bowl, mix together the yolks with the cornstarch;

    – when the milk is about to boil, pour the egg mixture onto it;

    – remove the saucepan from the stove and keep on mixing well until the cream thickens;

    – pour the cream onto a clean bowl;

    – cover it with cling film and allow to cool down;

To assemble the tart

  1. – work the short pastry with a rolling pin to form a disc with a 24 centimeters diameter and half centimeter thickness;

    – grease and dust with flour a 24cm round baking tray and fold it with the  pastry;

    – pour the custard onto the pastry;

    – slice the apples into thin slices and top the tart with them;

    – sprinkle ground cinnamon on top of the apples;

    – bake at 180 degrees for about 30 minutes;

    – allow the tart to cool down, then sprinkle some icing sugar on top of it;

    – cake must be stored into the fridge

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