If you have a soft spot for apple pies and apple desserts in general, this tart will give you the ultimate taste pleasure! It’s different from the classic apple tarts where the filling consists only of apples. In this version, the apple pieces are nestled inside a fluffy, velvety, and utterly delicious custard cream.

The buttery biscuit base gently embraces this divine, aromatic apple filling, while on top, bits of crumble dough and almond flakes add wonderful texture with their pleasant crunch.

This tart is easy to make and doesn’t even require a mixer. However, as you’ll see, I did use mine — simply because it’s always on my counter, and honestly, the only “extra work” is washing the hook afterward!

But you can easily prepare the dough with a whisk and a quick knead — just until the flour is absorbed and the dough comes together. It’s pressed into the pan with your hands, so you don’t even need a rolling pin.

Make it, enjoy it as a dessert, or serve it with your coffee… either way, you’ll fall in love with it! 💛

Watch the video of the recipe on YouTube and subscribe to my channel for more tasty recipes.

Don’t forget to turn on the subtitles in your language!

🛒 Ingredients

For a 24 cm tart pan

🍏 For the apples

• 🍎 2 apples
• 🍋 Juice of ½ lemon

🍮 For the custard

• 🥛 500 g milk
• 🍬 100 g sugar
• 🌾 30 g flour
• 🌽 30 g cornstarch
• 🥚 2 eggs
• 🍨 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 🧈 1 tbsp butter

🥧 For the dough

• 🥚 2 eggs
• 🍬 100 g sugar
• 🍨 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 🌽 50 ml corn oil
• 🧈 50 g butter, room temperature
• 🧂 8 g baking powder
• 🌾 350 g flour

✨ Also

• 🌰 60 g almond flakes
• 🍮 Icing sugar and cinnamon for dusting

👩‍🍳 Preparation

For the apples

Cut the apples into pieces, large or small as you prefer. Place them in a small pot with the lemon juice.
Cook over medium heat for about 3 minutes, stirring until they soften. Transfer to a plate and set aside.

For the custard

In the same pot, heat half of the milk with the sugar.
In a blender, mix the remaining milk with the flour, cornstarch, and eggs. Pour the mixture into the pot and stir continuously until it thickens.
Remove from the heat, add the vanilla and butter, and stir until fully melted and incorporated.

Add the apples and let the custard cool completely, stirring occasionally so it doesn’t form a skin.

For the dough

In a bowl, beat the eggs with the sugar and vanilla. Add the oil and butter and mix.

Add the flour and baking powder and knead just until the dough comes together. It should be soft.

Divide the dough into two pieces, one large and one small (about the size of an orange). Flatten into discs, wrap in plastic; chill the large one in the fridge and the small one in the freezer for 30 minutes.

Assembly

Line the tart pan base with parchment paper.

Press the large dough piece into the pan, spreading it across the bottom and up the sides to about 2 cm high.

Fill the crust with the cooled custard.

Take the small piece of dough out of the freezer.

Grate the chilled small dough over the top.

Sprinkle with almond flakes and bake in a preheated oven at 180°C (top and bottom heat) for about 30 minutes.

Let cool, then dust with icing sugar…

… and cinnamon!

Enjoy!

Nanà…