french apple tart with pastry cream

Lemon

3 min read

·

01-02-2025

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The French apple tart, or tarte aux pommes, is more than just a dessert; it's a culinary icon. Its simplicity belies a depth of flavor and texture that's truly captivating. This recipe elevates the classic with a luscious pastry cream, adding a layer of creamy indulgence that perfectly complements the crisp apples and buttery crust. Prepare to be transported to a Parisian patisserie with each bite!

The Allure of the French Apple Tart

The beauty of the French apple tart lies in its balance. The sweet, tart apples, the flaky pastry, and the rich pastry cream create a harmonious symphony of flavors and textures. It's a dessert that's both elegant and comforting, perfect for a special occasion or a quiet evening at home. This recipe focuses on achieving that perfect balance, guiding you through each step to ensure a flawlessly delicious result.

Ingredients: For the Pastry Cream

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• Pinch of salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Ingredients: For the Tart Shell

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cubed
• ¼ cup ice water

Ingredients: For the Apple Filling

• 6-8 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons unsalted butter, cut into small pieces

Instructions: Making the Pastry Cream

1. Scald the Milk: In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat until the milk is just simmering.
2. Whisk the Egg Yolks: In a separate bowl, whisk together egg yolks and cornstarch until smooth.
3. Temper the Yolks: Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them, preventing them from scrambling.
4. Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
5. Finish the Cream: Remove from heat and stir in butter and vanilla extract until smooth. Pour the pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.

Instructions: Making the Tart Shell

1. Combine Dry Ingredients: In a large bowl, whisk together flour and salt.
2. Cut in Butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water: Gradually add ice water, mixing until the dough just comes together. Do not overmix.
4. Chill the Dough: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll and Bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and trim any excess. Prick the bottom of the crust with a fork.
6. Blind Bake (Optional): For a crispier crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, until lightly golden.

Instructions: Assembling and Baking the Tart

1. Prepare the Apples: In a large bowl, toss the sliced apples with sugar, flour, cinnamon, and nutmeg.
2. Fill the Tart: Spread the chilled pastry cream evenly over the pre-baked tart shell. Arrange the apple slices over the pastry cream, slightly overlapping. Dot with butter pieces.
3. Bake: Bake for 35-40 minutes, or until the apples are tender and the crust is golden brown.
4. Cool and Serve: Let the tart cool completely before serving. Dust with powdered sugar, if desired.

Tips for Tart Perfection

• Apple Selection: Use a combination of sweet and tart apples for the best flavor balance.
• Pastry Cream Consistency: Don't overcook the pastry cream, or it will become too thick.
• Blind Baking: Blind baking helps prevent a soggy bottom.
• Cooling Time: Allow the tart to cool completely before serving to allow the flavors to meld and the filling to set.

This French apple tart with pastry cream is a testament to the artistry of French baking. Follow these steps, savor the process, and enjoy the reward of a truly exceptional dessert. Bon appétit!