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Tart filled with apples and cream

An easy and delicious dessert

by Ada Parisi
5 min read
Crostata ripiena di mele

Tart filled with apples and cream: Quick and easy recipe for a dessert with 'pasticciato' apples, as my grandmother used to say, in the sense that it prepares in no time, without wasting time in complicated decorations. And bringing to the table a dessert with a rustic look but delicious and tempting. On the other hand, The shortcrust pastry pairing, apples and cream is amazing and we all know it. For example,, the APPLE TART AND CUSTARD is a timeless dessert. As well as the BAKED STUFFED APPLES ACCOMPANIED BY CRÈME ANGLAISE or the APPLE AND JAM PIE.

This is, though, of a different dessert. The preparation of this tart is very simple, because you don't have to prepare the custard but the cooked cream. Fondant, delicious, Irresistible: such as that of the Cream tart with berries. A compound Egg, cream, sugar and starch without cooking. The cream firms up directly in the oven, the apples melt inside while on the surface a golden and sweet crust forms. Obviously I prepare the shortcrust pastry at home: I'm afraid I've never bought a roll of ready-made shortcrust pastry. But if you're lazy, or you are simply in a hurry, you can use ready-made shortcrust pastry. Or even puff pastry.

Enjoy the tart filled with apples and warm cream, alone or with ice cream or cream: It's the perfect snack on an autumn day.

And now I greet you: Remember to take a look at my article on APPLES: PROPERTY', VARIETY’ AND RECIPES. And don't miss my recipes with the most popular apples: the RICOTTA AND APPLE PIE no butter, that MOM'S APPLES, the CRÈME BRULEE WITH APPLES And the SPICY APPLE PIE. Have a good day.

Crostata ripiena di mele

TART FILLED WITH APPLES AND CREAM

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • FOR THE PASTRY (doses for a cake of 26-28 cm)

250 grams of flour 00

120 grams of cold butter

80 grams of sugar

the zest of half a grated organic lemon

an egg yolk

a pinch of salt

  • FOR THE STUFFING

2-3 apples of the type you prefer

1 whole egg

2 egg yolks

500 ml of cream

80 grams of caster sugar

grated rind of one lemon organic

25 grams of cornstarch or potato starch

Procedure

Tart filled with apples and cream

For the pastry: put the flour on the work surface, cold butter cut into small pieces and work quickly with your fingertips. Combine the egg yolk, sugar, the lemon zest and a pinch of salt and work until you get a smooth and homogeneous dough. Wrap the dough in plastic wrap and put it in the refrigerator to rest for at least 30 minutes.

For the cooked cream: put the whole egg in a bowl, the egg yolks, sugar and maizena (or potato starch) and beat everything with a hand whisk until the mixture is not whipped, but homogeneous. Heat the cream in a saucepan with the lemon zest and, Once boiling, pour flush on the egg mixture and sugar, always beating quickly with the whisk.

Cleaning apples, Cut them into slices and put them in a bowl with a few drops of lemon juice, so that they do not oxidize.

Assembling the cake: preheat the oven to 175 degrees static. Grease and flour the cake tin. Roll out the pastry with a rolling pin and cover the bottom and sides of the cake pan. Arrange the apple slices inside randomly (Here is the meaning of 'messy': you can simply pour them into the pan and level them).

Pour the cooked cream over the apples, level, sprinkle the surface with a little sugar and cook for about 40 minutes or until the surface of the cake is golden brown., the firm cream and the well-cooked shortcrust pastry. Let cool and taste. Bon appétit!

Note

Variations: instead of apples you can use pears. And you can also make a chocolate baked cream by adding 30 grams of cocoa powder.

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