Apple Pie Tart with Creamy Custard

Ingredients

For a 24 cm tart pan

For the apples

For the custard

For the dough

Also

Preparation

For the apples

1️⃣ Cut the apples into pieces, large or small as you prefer. Place them in a small pot with the lemon juice.
2️⃣ Cook over medium heat for about 3 minutes, stirring until they soften. Transfer to a plate and set aside.

For the custard

1️⃣ In the same pot, heat half of the milk with the sugar.
2️⃣ 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.
3️⃣ Remove from the heat, add the vanilla and butter, and stir until fully melted and incorporated.
4️⃣ Add the apples and let the custard cool completely, stirring occasionally so it doesn’t form a skin.

For the dough

1️⃣ In a bowl, beat the eggs with the sugar and vanilla. Add the oil and butter and mix.
2️⃣ Add the flour and baking powder and knead just until the dough comes together. It should be soft.
3️⃣ 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

1️⃣ 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.
2️⃣ Fill the crust with the cooled custard.
3️⃣ Take the small piece of dough out of the freezer. Grate over the top.
4️⃣ Sprinkle with almond flakes and bake in a preheated oven at 180°C (top and bottom heat) for about 30 minutes.
5️⃣ Let cool, then dust with icing sugar and cinnamon.

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