Tarta de Manzana

A crispy pastry base with smooth vanilla custard. Thinly sliced apples provide a touch of acidity and a melting texture under a shiny apricot glaze.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 420
• Protein: 9 g
• Carbs: 62 g
• Fat: 14 g

Ingredients

• 0.7 piece Puff pastry ( rolled out )
• 2.7 piece Malus domestica Borkhausen Golden Delicious ( peeled and thinly sliced )
• 333.3 ml Whole milk ( liquid )
• 2 piece Egg ( whole )
• 66.7 g White sugar
• 26.7 g Corn starch
• 0.7 piece Vanilla bean ( split )
• 2 tbsp Apricot jam (extra or classic) ( for glazing )

Instructions

1. Base preparation

   Roll out the puff pastry into a tin. Prick the bottom with a fork to prevent over-puffing. Keep chilled.

2. Milk infusion

   Split the vanilla pod, scrape the seeds into the whole milk. Bring to a boil then remove from heat to infuse.

3. Custard making

   Whisk eggs with white sugar until pale. Add cornstarch. Pour in the hot milk while whisking. Return to heat and thicken until the custard coats the spoon.

4. Assembly

   Spread the cooled custard over the pastry base. Arrange thinly sliced golden apples in a concentric circle, overlapping them slightly.

5. Baking

   Bake at 180°C. The crust should be golden and the apples should become tender and slightly browned on the edges.

6. Glazing

   Warm the apricot jam with a drop of water. Brush over the hot tart to give it a professional shine.

Chef's tips

• For a perfectly smooth custard, pass it through a fine-mesh sieve after thickening.
• Glaze the tart as soon as it leaves the oven; the heat helps the jam spread evenly.

Storage

Keep refrigerated for up to 48h. Do not cover tightly to maintain the pastry's crispness.