Recipe of Homemade Apple Tart, Grandma's Style: Shortcrust, Custard and Caramelized Apples

Ingredients

• 250 g (2 cups) all-purpose flour
• 125 g (1/2 cup) cold butter, cubed
• 50 g (1/4 cup) powdered sugar (or granulated sugar)
• 1 medium egg
• A pinch of salt
• 500 ml (2 cups) whole milk
• 4 egg yolks
• 100 g (1/2 cup) sugar
• 40 g (1/3 cup) cornstarch
• 1 teaspoon vanilla extract (or half a vanilla pod)
• 3-4 Golden or Fuji apples (about 600 g / 1.3 lb)
• Juice of half a lemon
• 2 tablespoons apricot jam
• 1 tablespoon water
• 1 teaspoon sugar (for the glaze)
• Ground cinnamon to taste (optional)

Directions

1. 1

   Make the shortcrust pastry: mix the flour with the salt, add the cold cubed butter and rub it in with your fingertips until it looks like sand; add the sugar and the egg and bring it together into a ball without overworking. Wrap in plastic wrap and chill for 30 minutes.

2. 2

   Preheat the oven to 180 °C (350 °F). Roll the dough out on a lightly floured surface and line a 24 cm (9.5-inch) springform pan with it, trimming the excess edge.

3. 3

   Prick the base with a fork, line it with parchment paper and pie weights (chickpeas or rice) and blind-bake for 12-15 minutes; remove the paper and weights and bake for 5 more minutes until lightly golden.

4. 4

   Make the custard: heat the milk with the vanilla until almost boiling; whisk the egg yolks with the sugar and cornstarch, pour in the hot milk gradually while stirring and return to medium heat until thickened, about 3-4 minutes. Cover with plastic wrap touching the surface and let it cool slightly.

5. 5

   Peel the apples, cut them into quarters and then into thin slices; toss them with the lemon juice to prevent browning.

6. 6

   Spread the custard over the baked base and arrange the apple slices on top in overlapping concentric circles; sprinkle with cinnamon if using.

7. 7

   Bake for 30-35 minutes at 180 °C (350 °F), until the apples are tender and the edges are golden.

8. 8

   Make the glaze: heat the apricot jam with the water and sugar until dissolved, and brush it over the tart while still warm.

9. 9

   Let it cool completely before unmolding and serve warm or at room temperature.