|Preparation||Resting||Cooking||Start to finish|
|32 min.||1 hour||1 hour 5 min.||2 hours 37 min.|
The pastry caseRoll out 300 g Sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or mould, following these tips.
Put to wait in the fridge.
The apple garnishPeel 2 apples and cut into even slices.
|3||Melt 30 g butter in a small frying pan on high heat, then add 30 g caster sugar.|
Add the apple slices...
|4||...and caramelize on both sides.|
Leave to cool on a wire rack.
The custard fillingPut 150 g egg and 50 g caster sugar into a bowl and mix. Add 70 g cornflour and mix again.
|6||Pour 600 ml apple juice and 300 g liquid cream into a saucepan on medium heat. Mix and heat until it starts to simmer.|
|7||Pour the hot liquid into the egg mixture, mix well...|
|8||...and return to the pan, pouring through a fine strainer.|
|9||Put back on low heat and whisk gently but constantly until the mixture thickens slightly.|
|10||Finish by adding 50 g butter and give the custard a quick whizz with a stick blender for a smooth texture.|
Assemble the tartPreheat the oven to 390°F (200°C).
Take the pastry case out of the fridge and trim off any overhanging pastry around the edge.
|12||Pour the apple custard into the tart case.|
|13||Arrange the caramelized apple slices in a rosette.|
BakingBake for 30-40 minutes.
|15||Leave to cool, then refrigerate for a good hour before removing the tin or mould.|