Photo: Acabashi · CC BY-SA 4.0
About this photo & recipe
Apple pie and custard Newgate Street Hatfield Hertfordshire England.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Rustic Apple Tart with Vanilla Custard115 min · 9 squares · Recipe card
Ingredients
- For the tart: 180 g plain flour
- For the tart: 35 g granulated sugar
- For the tart: 2 g fine salt
- For the tart: 100 g cold unsalted butter, cubed
- For the tart: 50 g beaten egg, divided (about 15 g for the pastry and 35 g for brushing)
- For the apples: 400 g peeled, cored apples, cut into small pieces
- For the apples: 35 g granulated sugar
- For the apples: 10 g lemon juice
- For the apples: 2 g ground cinnamon
- For the custard: 300 g whole milk
- For the custard: 36 g egg yolks
- For the custard: 45 g granulated sugar
- For the custard: 10 g cornstarch
- For the custard: 5 g vanilla extract
- For serving: 8 g powdered sugar
Let’s make it
- Heat the oven to 190°C conventional (170°C fan). Line a 20 cm square pan with parchment, leaving overhang on two sides.
- Mix the flour, sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add 15 g beaten egg and mix just until the dough holds together. Press it evenly into the lined pan.
- Toss the apple pieces with sugar, lemon juice, and cinnamon. Spread them over the pastry base, leaving a narrow border. Brush the exposed border with the remaining beaten egg.
- Bake for 35–40 minutes, until the pastry is deep golden, the apples are tender when pierced, and the center is bubbling gently. Cool in the pan for 20 minutes before lifting out.
- While the tart bakes, whisk the yolks, sugar, and cornstarch in a heatproof bowl until smooth. Warm the milk in a saucepan until steaming but not boiling. Whisk a little hot milk into the yolk mixture, then gradually whisk in the rest.
- Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened and a few gentle bubbles appear, about 3–5 minutes. Remove from the heat and stir in the vanilla. Transfer to a bowl, cover the surface directly, cool, then chill for at least 30 minutes.
- Cut the tart in a 3 by 3 grid to make 9 square portions. For a rustic plated look, break one square into uneven pieces. Serve with chilled custard poured around it or alongside, and sift powdered sugar over the top.
- Refrigerate leftover tart and custard separately in covered containers for up to 3 days.
Kitchen notes
This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains wheat, dairy, and egg.
Recipe in development · not kitchen-tested.
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