Tarta de Manzana
Ingredients
- 0.7 pcPuff pastry (rolled out)
- 2.7 pcMalus domestica Borkhausen Golden Delicious (peeled and thinly sliced)
- 333.3 mlWhole milk (liquid)
- 2 pcEgg (whole)
- 66.7 gWhite sugar
- 26.7 gCorn starch
- 0.7 pcVanilla bean (split)
- 2 tbspApricot jam (extra or classic) (for glazing)
Method
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.
- 1
Roll out the puff pastry into a tin. Prick the bottom with a fork to prevent over-puffing. Keep chilled.
- 2
Split the vanilla pod, scrape the seeds into the whole milk. Bring to a boil then remove from heat to infuse.
- 3
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
Spread the cooled custard over the pastry base. Arrange thinly sliced golden apples in a concentric circle, overlapping them slightly.
- 5
Bake at 180°C. The crust should be golden and the apples should become tender and slightly browned on the edges.
- 6
Warm the apricot jam with a drop of water. Brush over the hot tart to give it a professional shine.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48h. Do not cover tightly to maintain the pastry's crispness.
