INGREDIENTS:
For the dough:
2 Eggs
100g Butter
100g Granulated white sugar
250g All purpose flour
1 tsp Baking powder
50g Pine nuts
1 Apple
1 tsp Cinnamon
30g Demerara sugar
2 tbsp Icing sugar
For the custard:
2 Yolks
100g Corn flour
100g Granulated white sugar
200 ml Milk
½ tsp Vanilla extract
DIRECTIONS:
For the tart dough: Mix the flour and the baking powder in a large bowl, then add softened butter, eggs and sugar and mix manually until smooth and soft (don’t overwork or pastry will be hard when baked.). Round the dough into a ball, cover with plastic wrap and refrigerate one hour until firm.
For the custard: in a small saucepan over medium heat, heat the milk. Meanwhile whisk the yolks with the sugar in a large bowl, then add corn flour and vanilla extract and mix throughly. Pour the mixture into the milk and stir constantly until thick. Let the custard cool down at room temperature.
Preheat oven to 180 degrees.
Assemble tart: Peel, core, and slice the apples into 3 mm thick slices.
On a lightly floured surface, roll out the pastry into a 30 cm diameter circle that is about 3 mm thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten. Then pour the custard over the cooled tart shell. Arrange carefully the apple wedges in concentric circles on top of the custard. Sprinkle lightly with the pine nuts, cinnamon and demerara sugar.
Bake for 40 minutes. Let the tart cool down, then sprinkle with icing sugar.
Serve and enjoy!
