- Make the Sweet Pastry and Crème Pâtissière following each recipe instruction.
- Preheat oven to 180°C (350°F/Gas 4).
- Roll out pastry to line the tart tin.
- Line the pastry shell with greaseproof paper and beans or rice (if you don't have baking beans) - Blind bake the pastry for 10 minutes - or until pastry is just cooked.
- Fill the pastry with Crème Pâtissière, peel and core the apple, sliced thin and arrange over the top of the tart.
- bake for 20-30 minutes or until the pastry is cooked / the apples are golden. Leave to cool.
- Mix the apricot jam with 1tbs of warm water, brush over the apples to make them shines.
credits : photo by preparedpantry
- ½ cup (115gr) powdered sugar
- ¼ oz (10gr) plain all-purpose flour
- ¼ cup (30gr) cornstarch / cornflour
- 6 egg yolks
- ½ oz (15gr) butter
- 2¼(560ml) milk
- 1 vanilla pod
- Whisk the egg yolk and half of the sugar until pale and creamy. Stir in cornflour and flour, mix together.
- In a saucepan, put milk, vanilla pod, the remaining sugar and bring just to the boil.
- Strain half of the mixture over the egg yolk mixture, stirring continuously.
- Pour back the egg yolk mixture to the milk saucepan and bring to boil, stirring constantly - boil for about 2 minutes, stir in the butter and leave to cool.
- Transfer to bowl, lay plastic wrap on the surface to prevent a skin forming. Can be refrigerate up to 2 days.
credits : photo by imperialdessert
- 2 ¾ cups (340gr) plain all-purpose flour
- 5 ½ oz (150gr) unsalted butter
- ¾ cup (90gr) powdered sugar
- 2 eggs, beaten
- pinch of salt
- Sift the flour, salt and sugar onto a work surface, make a well in the centre, put the butter into the well and rub in with your fingertips until the mixtures resembles breadcrumbs.
- Add the eggs, bring them together with your hands and knead them a few times to make a smooth dough.
- Roll into ball, wrap with plastic and put in fridge for about an hour.
- Roll out the pastry into a circle on lightly floured surface, trim the edge, pinch up the pastry edge to make an even border raise slightly above the rim of the tin, slide onto baking tray.
credits : photo by rawfish
