Apple tart with vanilla cream

The first time I made this tart was by chance, as I had forgotten about some rather tired apples that nobody wanted anymore. I got started one bored weekend afternoon, thinking it would turn out to be something ordinary, but when I saw how the tray was emptied in an hour, before it even had a chance to cool down, I realized something special had happened. Since then, I've tried it multiple times, tweaking a thing or two here and there—sometimes I didn't have enough butter and added some sour cream instead, other times I put too much cream and it oozed out between the apples, but it was still devoured down to the last crumb. This tart isn't sophisticated, and that's why I believe it appeals to everyone: it's the kind of dessert you make by eye and it works even on a Monday.

For those who want a quick idea of what to expect: I usually take about an hour and a half in total, unless I get distracted by phones or guests. It yields around 8 servings, just enough for a hungry family or a group of friends over for coffee. I don’t think it’s a difficult recipe, but it requires a bit of patience with the cream and rolling out the dough. If you’re not in a hurry, it turns out great.

I make this tart often precisely because it doesn’t require special ingredients; I usually have everything in the fridge already. The apples are perfect to “rescue” when they start to wrinkle, that vanilla cream is my favorite (it calms me to stir it on the stove), and the crust doesn’t stress me out, it doesn’t crumble and doesn’t need to be baked separately. Plus, it can be adapted to your taste: if you’re not in the mood for vanilla, you can use thick yogurt or cream cheese, and if you feel like it, toss in some raisins. Honestly, I think this tart is the kind of dessert where you don’t worry about it not turning out “by the book,” because even the mistakes are still delicious.

INGREDIENTS (all measured accurately, not by eye):

For the crust:
150 g cold butter – without it, the crust won’t be flaky; if you use margarine or melted butter, don’t be surprised if it turns out differently
1 egg – binds everything and adds a bit of color
50 g sugar – enough to avoid blandness, but not overpowering the cream
300 g plain white flour – you can also use 10% whole wheat flour if you’re up for it
1 packet baking powder – a must, don’t skip it; without it, the crust will be flat

For the vanilla cream:
4 egg yolks – seriously, don’t try to use just two; the cream will be thinner and bland
600 ml milk – I use 500 ml for the cream, holding back 100 ml to dissolve the cornstarch
150 g sugar – you can use less if you’re not into sweets
50 g cornstarch (or flour if you really have none) – to thicken the cream
Vanilla – extract, pod, whatever you have; don’t use cheap essence, it will smell odd when baked

Filling:
6-7 medium apples – enough to cover the cream layer; I peel and cut them into larger cubes so that they retain some bite

Preparation method

1. First, the crust. Cut the cold butter (from the fridge, so it doesn’t melt in your hands) into cubes and toss it into a large bowl with the egg and sugar. I’ve tried using a mixer, but it works just as well by hand if you don’t feel like washing the beaters. Mix it a bit; it doesn’t need to be creamy. Add the flour with the baking powder and start kneading just enough to form a ball that doesn’t stick to your fingers. If it seems too crumbly, add 1-2 teaspoons of cold water. Don’t over-knead, or the crust will toughen. Wrap the dough in plastic wrap and refrigerate for at least an hour—without this step, the crust will puff up oddly or stick to the pan, trust me.

2. In the meantime, I start on the cream. Heat 500 ml of milk in a small saucepan with a thick bottom (otherwise, it might burn). In another bowl, whisk the egg yolks with the sugar for about 3-4 minutes until they become almost pale and creamy. Gradually add the cornstarch and then the remaining cold milk (the 100 ml), just enough to thin the mixture. When the milk is nearly boiling, slowly pour it over the egg yolks while stirring to avoid scrambling. Return the mixture to low heat and stir continuously with a wooden spoon or whisk until the cream thickens significantly. Be careful not to leave the stove, as it can stick to the bottom. When it reaches the consistency of thick yogurt, turn off the heat, add the vanilla (extract or half a scraped pod), and let it cool with plastic wrap directly on the cream to prevent a skin from forming.

3. While the cream cools a bit, I peel the apples. I cut them into cubes, not too small, and set them aside. I don’t mix them with sugar or cinnamon—that’s just my preference; otherwise, the cream mixes poorly when baked.

4. Preheat the oven to 180°C, no fan. Take the dough out of the fridge and roll it out on a floured surface. If it cracks, just patch it up; it’s no problem. Place it in the tart pan (24-26 cm), raising the edges slightly to make room for the filling. Prick it with a fork in several places to prevent it from puffing up wildly while baking.

5. Pour the vanilla cream over the crust, leveling it gently. Evenly scatter the apples over the cream, without pressing them down, just laying them out to cover everything. I don’t add any other topping; I prefer to taste their simple flavor.

6. Bake for 40-45 minutes until the edges of the crust turn golden and the apples start to caramelize slightly. If you notice the crust baking too much while the apples remain raw, cover it with aluminum foil for the last 10 minutes.

7. Let it cool; ideally, it should sit for at least half an hour, otherwise, the cream will run if you cut it too early. Often, we lack patience and cut it while it's still warm; nobody has died from it—just be aware it might crumble a bit, but it’s not the end of the world.

Tips, variations, and serving ideas

Helpful tips:
Don’t add more cream than I suggest here; otherwise, it risks overflowing while baking. If you use very juicy apples, you can lightly squeeze them after cutting to avoid “flooding” the cream. If you have time, you can caramelize the apple cubes for 2-3 minutes with a bit of sugar in a pan; they turn out sweeter, but honestly, I usually skip that step. For the crust, the butter must be cold; if it’s soft, the dough will be too sticky.

Substitutions:
I’ve made the crust with lard, which makes it even flakier, but a bit heavier in flavor. For the cream, you can use cornstarch or flour if you have nothing else—though it won’t be as silky, it’ll still work. If you want to reduce the sugar, you can use only 100 g in the cream. For a gluten-free version, use a good gluten-free flour mix along with a bit of almond or coconut flour (not too much, or the crust will crumble). For lactose-free, plant-based milk works (preferably almond, so it’s not too watery), but watch the consistency.

Variations:
Apples can be replaced with pears, quinces, or even plums in the fall; just make sure they’re firm fruits, not too juicy. You can add a bit of grated lemon zest to the cream for a fresher note. Sometimes I sprinkle a little cinnamon over the apples just before baking. Occasionally, I toss in some rum-soaked raisins if I have them on hand.

Serving ideas:
It’s great spread with a bit of apricot or peach jam over the apples for a nice shine. Or dusted with vanilla sugar, but only after it has cooled a bit, so it doesn’t melt instantly. A warm slice pairs perfectly with a spoonful of sour cream or vanilla ice cream if it’s summer and you’re in the mood for something cold. In our house, it’s also been enjoyed for breakfast with coffee.

Frequently asked questions

Can I make the cream with the whole egg instead of just the yolks?
I’ve tried, but I don’t recommend it—the egg white makes the cream rubbery and harder to spread. It works best with just the yolks, resulting in a smooth and tasty cream.

If I don’t have cornstarch, can I use flour?
Yes, but the cream won’t have the same silky texture; it will be slightly denser and “floury.” It’s okay in a pinch; use about 60 g of flour instead of 50 g of cornstarch.

The crust isn’t baking at the bottom; what should I do?
Most likely, the crust was too thick or the oven was too slow. Make it thinner, about 4-5 mm, and bake at the right temperature (180°C). If you have a fan oven, turn it on for the last 10 minutes.

How can I adapt if I don’t have a tart pan?
It can also be made in a round cake pan or even in a square dish (like for a loaf). The shape doesn’t matter; it just shouldn’t be too deep, or the crust won’t bake evenly.

Can I prepare it a day in advance?
Yes, but let it cool completely before putting it in the fridge. The next day, the flavor is even better; the crust absorbs some moisture from the cream, and the apples soften.

Nutritional values (estimated)

One slice (out of 8) has around 350-400 kcal, depending on how generous the slice is and how much sugar you use. The fats mostly come from butter and eggs (about 18-20 g per serving), while carbohydrates (50 g/serving) mainly come from sugar and flour, with the rest from the fruit. You’ll get about 5-6 g of protein per slice; it’s not a weight-loss dessert, but it’s not a calorie bomb either if you don’t overdo it. If you choose the version with less sugar or plant-based milk, it decreases a bit. It’s much better than a cream-filled cake because you also have fresh fruit, and it’s not so rich that you feel stuffed after two bites. I’d say it’s a balanced treat for the weekend, not for every day.

How to store and reheat

The tart keeps well in the fridge for 2-3 days, covered with plastic wrap or in a container with a lid. If you leave it uncovered, the crust will dry out, and the cream will form a crust. I keep it at room temperature only if I know it’ll be finished that day. To reheat, pop a slice in the microwave for 20-30 seconds (no more, or the crust will get too soft) or, even better, in the oven for 10 minutes at 120°C. I don’t recommend freezing it because the apples become watery upon thawing, and the cream changes texture. If you want to take it with you, it’s good at room temperature, just make sure to wrap it well so it doesn’t get squished. After three days, it doesn’t hold up well; it becomes soggy and loses its charm, but it rarely lasts that long in our house.

For the crust: Beat the butter cut into cubes with the egg and sugar using a mixer on low speed, add the flour and baking powder, and knead a non-sticky dough which we let cool for 1 hour. For the cream: Boil 500 ml of milk, mix the egg yolks well with the sugar until they turn pale, then add the cornstarch gradually while mixing well, followed by the reserved 100 ml of cold milk. When the milk starts to boil, add the egg yolk mixture in a thin stream while stirring vigorously, let it simmer on low heat until it thickens, stirring continuously, then add the vanilla, remove from heat and let cool. Take the crust out of the fridge, roll it out on a floured surface and place it in a tart pan, then pour the vanilla cream on top and add the diced apples. Bake in the preheated oven for about 40 minutes.

 Ingredients: For the base: 150 g butter, 1 egg, 300 g flour, 1 packet of baking powder, 50 g sugar. Vanilla cream: 4 egg yolks, 600 ml milk, 50 g starch, 150 g sugar, vanilla, 6-7 medium apples.

 Tags:  apple pie vanilla tart