Today's sweet proposal is an apple cream-filled tart that, despite requiring a few steps, is well worth making because it is truly exquisite and very satisfying. It can be prepared in a rectangular or circular mold, and it's ideal to use green apples due to their special texture for tarts. The dough is very simple to prepare and can be used for other types of sweet tarts. A very visually appealing tart with a crunchy...
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In a bowl, combine the flour, sugar, and butter cut into small pieces.
Work the mixture until it forms a smooth dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 20 minutes.
Carefully roll out the dough and cover the base of a rectangular mold, previously greased and floured, giving the sides a height of about 2 cm.
Bake the tart dough in a preheated oven at 180°C (350°F) until cooked and golden. Remove and set aside.
Peel 5 green apples, cut them in half, and remove the core and seeds. Reserve one whole apple for decoration.
Place the chopped apples in a saucepan with 1 liter of water, 200 g of sugar, and the cinnamon stick.
Cook the apples for 15 minutes over medium heat.
After 15 minutes, remove the apples with a slotted spoon and leave the water on the heat until it turns into a light syrup.
Mash the apples into a puree and add the eggs one at a time, mixing well to incorporate all the ingredients.
Cook over low heat, stirring constantly, until the mixture reaches a consistency similar to pastry cream.
Remove from heat, add the vanilla extract for flavor, and set aside.
Slice the reserved apple for decoration into wedges and cook them in the syrup for a couple of minutes.
Pour the apple cream onto the baked tart crust.
Decorate with the apple wedges cooked in syrup, sprinkling with the remaining 100 g of sugar.
Grill the tart in a preheated oven at 200°C (400°F) until the apples turn golden and the sugar melts.
Use green apples for their special texture and tart flavor, which complements the sweetness of the filling.
Ensure the dough is rolled out evenly to avoid uneven baking.
Let the tart cool slightly before serving to allow the flavors to settle.
Serve with lightly whipped cream for an added touch of richness.
Can I use a different type of apple?
Green apples are recommended for their texture and tartness, but you can use other firm apples if needed.
Can I prepare the dough in advance?
Yes, you can prepare the dough a day ahead and store it in the refrigerator wrapped in plastic wrap.
What can I use instead of a rectangular mold?
You can use a circular mold or any tart pan with a similar size and depth.
How do I know when the tart is ready?
The tart is ready when the apples are golden and the sugar has melted into a caramelized topping.
Can I freeze the tart?
It's best enjoyed fresh, but you can freeze the tart for up to a month. Thaw it in the refrigerator and reheat before serving.
