Ingredients
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)
Preparation
For the pastry
– 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
– 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
– 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
