French Apple Tart Recipe With Pastry Cream
A classic French apple tart features apple slices baked over pastry cream in a sweet crust, finished with an apricot glaze.
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Instructions
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Preheat oven to 400 F/200 C.
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Combine flour, sugar, and salt; cut in cold butter until pea-sized, then incorporate egg yolk until crumbly. Stir in ice water, one tablespoon at a time, until a dough ball forms. Flatten into a disc, wrap, and refrigerate for at least 2 hours.
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Whisk egg yolks and sugar, then whisk in flour and cornstarch until smooth.
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Heat milk with a vanilla bean (if using) almost to boiling in a saucepan; remove the bean, then slowly whisk the hot milk into the egg mixture.
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Return the mixture to the saucepan, bring to a boil, and whisk constantly until thickened, cooking for 30 seconds more. Remove from heat and stir in vanilla extract if not using a bean.
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Cover the pastry cream surface with plastic film and cool completely, stirring occasionally.
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Peel, core, and thinly slice apples, then toss with sugar and cinnamon.
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Roll out the chilled dough to an 1/8-inch thick circle and fit it into a 9-inch tart pan, trimming excess.
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Whisk the cooled pastry cream until smooth and spread it evenly into the prepared crust.
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Arrange apple slices over the cream and dot with small pieces of butter.
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Wrap aluminum foil around the tart edges to prevent burning.
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Bake for 40 minutes, then remove the foil and bake for an additional 10 minutes, or until the apples and crust are golden.
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Cool the tart on a rack.
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While the tart is still warm, heat apricot jam with lemon juice to a boil, then strain to create a glaze.
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Brush the apricot glaze over the apples.
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Refrigerate until completely cooled, then serve chilled or at room temperature.