Apple pie with vanilla cream
Apple tart with vanilla cream – a classic delight that combines the crunchy texture of the crust with the sweet and juicy flavor of apples, all topped with a creamy vanilla custard. This recipe is not only simple and quick but also an excellent way to add a touch of elegance to your table. Whether you prepare it for a special occasion or simply to treat yourself, this tart is sure to impress!
Preparation time
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Total time: 1 hour
- Servings: 8 servings
Ingredients
For the crust
- 350 g flour
- 250 g cold butter (cut into cubes)
- 100 g granulated sugar
- 1 packet vanilla sugar
- 4 egg yolks
- A pinch of salt
For the vanilla cream
- 600 ml milk
- 4 whole eggs
- 3 tablespoons cornstarch
- 2 packets vanilla sugar
- 100 g sugar
For decoration
- 4 large apples
- 3 tablespoons lemon juice
- 25 g melted butter
- 5 tablespoons apricot or peach jam (preferably jelly)
Preparation
1. Preparing the crust:
In a large bowl, sift the flour and make a well in the center. Add a pinch of salt, granulated sugar, vanilla sugar, cold butter cubes, and egg yolks. Using a fork, mix the ingredients until you achieve a sandy texture. Then, knead the dough by hand until it becomes smooth.
Tip: Use cold butter to achieve a flaky dough. If the butter is too soft, the tart will be less crispy.
2. Chilling the dough:
Wrap the dough in plastic wrap and refrigerate for about 20 minutes. This step is essential to allow the dough to firm up, which will make it easier to roll out.
3. Shaping the pan:
Remove the dough from the refrigerator and roll it out on a floured surface, forming a round sheet large enough to cover the base and sides of a 29 cm tart pan. Place the sheet of dough in the greased and floured tart pan.
Tip: Ensure the dough covers the sides of the pan well to prevent filling leaks.
4. Preparing the crust:
Prick the dough all over with a fork to prevent it from puffing up during baking. Then, let the pan sit in the refrigerator for another 15 minutes. Preheat the oven to 180°C.
Tip: Keeping the dough cold in the refrigerator helps achieve a perfect texture.
5. Baking the crust:
Cover the dough with parchment paper and add dried beans to keep it in place. Bake in the preheated oven for 20 minutes, then remove the paper and beans and bake for another 10 minutes or until the crust is golden.
Tip: Do not open the oven door in the first 20 minutes to avoid the dough collapsing.
6. Preparing the vanilla cream:
In a saucepan, bring 500 ml of milk to a boil. In a separate bowl, whisk the whole eggs with the sugar, salt, and vanilla sugar. Add the cornstarch and a little of the hot milk (about 100 ml), stirring continuously to avoid lumps.
Tip: Using a mixer can help you achieve a more uniform mixture.
7. Thickening the cream:
Gradually pour the egg mixture into the hot milk, stirring constantly. Continue to cook over low heat, stirring, until the cream thickens. Once thickened, let it cool.
Tip: If the cream becomes too thick, you can add a few tablespoons of cold milk to adjust its consistency.
8. Preparing the apples:
Peel the apples, cut them in half, and then into thin slices. Drizzle them with lemon juice to prevent oxidation and keep them looking fresh.
9. Assembling the tarts:
Once the crust has been baked and cooled, spread the vanilla cream evenly over the tart base. Arrange the apple slices on top, then brush them with melted butter to give them a rich flavor and help them brown nicely.
10. Final baking:
Bake the tart in the oven for another 20-25 minutes, until the apples are golden and tender. Once baked, remove the tart from the oven and let it cool.
11. Decorating:
For an elegant finish, brush the tart with warmed apricot jam to give it a glossy appearance. If desired, you can also drizzle some vanilla sauce or caramel on top.
Possible variations
- Instead of apples, you can use pears or peaches for a different fruit tart.
- You can add some chopped nuts or almonds over the vanilla cream for extra crunch.
- If you prefer a more intense flavor, replace the vanilla sugar with natural vanilla extract.
Serving suggestions
This tart pairs perfectly with a scoop of vanilla ice cream or caramel sauce. A cup of tea or a glass of sweet white wine completes this culinary experience.
Nutritional benefits
The four apples in the recipe provide a significant amount of fiber and vitamins, especially vitamin C. Additionally, the milk and eggs contribute protein and calcium, while the butter offers healthy fats that can aid in the absorption of fat-soluble vitamins.
Frequently asked questions
1. Can I use whole wheat flour?
Yes, but it will affect the texture of the dough, making it denser. You can combine white flour with whole wheat flour for a richer taste.
2. How can I store the tart?
The tart can be stored in the refrigerator, covered with plastic wrap, for 2-3 days.
3. Can I freeze the tart?
It is recommended to freeze only the crust. The apple filling and vanilla cream do not freeze well.
The apple tart with vanilla cream is more than just a simple dessert; it is a part of gastronomic history, a recipe that has been transformed over generations, bringing comfort and joy in every slice. I invite you to give it a try, enjoy every step of its preparation, and last but not least, treat yourself to a delicious slice!
Ingredients: Dough 350 g flour 250 g butter 100 g granulated sugar one packet vanilla sugar 4 egg yolks a pinch of salt Vanilla cream 600 ml sweet milk 4 eggs 3 tablespoons cornstarch 2 packets vanilla sugar 100 g sugar For decoration 4 large apples 3 tablespoons lemon juice 25 g melted butter 5 tablespoons apricot or peach jam (preferably jelly)
