Pastry Cream and Caramelized Apples Tart
Delicious to share with family and friends. Very soft and sweet. Ideal for pairing with a good cup of tea or coffee. The Pastry Cream and Caramelized Apples Tart is a very tasty dessert.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 1 cup flour, Pie Crust
- 3 tablespoons corn masa flour, Pie Crust
- 1/2 cups cornstarch, Pie Crust
- 1 teaspoon baking powder, Pie Crust
- 3 tablespoons sugar, Pie Crust
- 1 pinch salt, Pie Crust
- 120 grams lard, Pie Crust
- 3 tablespoons dry white wine, Pie Crust
- 2 cups cow's milk, Cream
- 1 cup whipping cream, Cream
- 3 eggs, Cream
- 2 egg yolks, Cream
- 3/4 cups sugar, Cream
- 1/4 cups cornstarch, Cream
- 1 1/2 tablespoons cornstarch, Cream
- 1/2 tablespoons flour, Cream
- 2 apples, Caramelized Apples
- 3 tablespoons sugar, Caramelized Apples
- 1 tablespoon butter, Caramelized Apples
- sugar, to taste, Caramelized Apples
Preparation
30 mins
12 mins
Medium
- Pie crust. Sift the flour, cornstarch, baking powder, sugar, and salt. Put everything in a bowl and add the cold butter cut into small pieces. Then mash it with a fork or a pastry cutter until the mixture is crumbly. Finish bringing the dough together with white wine. Form a ball and wrap it in plastic wrap. Place it in the refrigerator until the dough is cold and firm. Then roll out the dough thin (about 4 mm thick) and line a 28 cm diameter and 4 cm high removable tart pan. Cover the entire dough with aluminum foil. Tighten the foil around the dough and place it in the freezer for one hour. Remove it and bake in a moderate high oven at 190º C for 12 minutes or until the dough is precooked. Remove the foil and finish baking without letting it brown. Let it cool without removing it from the mold.
- Cream. In a saucepan, put the eggs and sugar. Whisk them by hand just until the sugar and eggs are combined. Add the flour and cornstarch and stir. Heat the milk along with the cream until just boiling and gradually pour it into the previous mixture while continuously stirring. Put over medium heat and mix the preparation with a whisk until it comes to a boil and thickens. Let it cook for two more minutes and then remove. Cool by placing the cream in a bowl with water and plenty of ice, stirring occasionally to prevent a skin from forming on the surface. Once at room temperature, pour it into the tart pan, leveling it well with a spatula.
- Caramelized Apples. Wash the apples and remove the core. Slice them with the skin into half-centimeter thick slices. Place the butter and sugar in a non-stick pan, add the apple slices, and cook them, stirring continuously until they are coated with butter and sugar. A few minutes will suffice. Remove from the pan and arrange them over the cream, covering the surface. Sprinkle with sugar and place in a moderately hot oven at 195º C until the sugar dissolves and the apples become more golden. Remove from the oven and let cool in the same tart pan. Then unmold and refrigerate for a good while before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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