French Apple Tart
This classic French apple tart recipe yields 8 generous slices and features a homemade crust and velvety crème pâtissière. It’s a bit of a project, but trust us — every step is worth it.
Ingredients
Apple Topping
- 2 tbsp sugar
- 4 medium apples
- 1 tsp cinnamon
- 1 tsp lemon juice
Shortcrust Pastry
- 250 g all purpose flour plus extra for dusting the pan
- 1 egg
- 50 g ice cold water
- 125 g softened unsalted butter
- 50 g powdered sugar
- 1 pinch salt
Pastry Cream
- 3 egg yolks
- 40 g cornstarch
- 100 g sugar
- 500 ml milk
- 1 tsp vanilla extract
Instructions
Make the shortcrust pastry.
- In a bowl, mix the butter, powdered sugar, and salt until smooth.
- Gradually add the flour until crumbly.
- Mix the egg and water together, then stir into the dough until combined.
- Shape into a ball, wrap in cling film, and chill for 30 minutes.
- Roll out the dough and press into a buttered and floured tart tin.
Make the pastry cream.
- In a saucepan, heat milk with vanilla until just simmering.
- In a separate bowl, whisk egg yolks and sugar until pale, then add cornstarch and mix.
- Slowly pour the hot milk into the egg mixture while whisking to temper.
- Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Transfer to a bowl, press plastic wrap directly onto the surface, and let cool completely.
Assemble and Bake:
- Preheat oven to 180°C / 350°F.
- Slice apples into thin wedges, then toss with sugar, cinnamon, and lemon juice.
- Spread cooled pastry cream into the tart shell.
- Arrange apple slices decoratively on top and sprinkle with extra sugar.
- Bake for 40 minutes, or until the apples are golden and tender.
- Let cool slightly before serving.
Notes
NOTE: Par-bake the tart shell for quicker bake time after assembly ^~^