Apple tarts with custard and jam spiced plums

Apple tarts with custard and spiced plum jam. I don't mean to sound ' Uppity ', but this cake is really delicious: I can not define other words, these tarts with pastry spiced plum jam (I had in my pantry since I made a few months ago), baked cream with recipe by Luca Montersino and apples. I say that these apple tarts with cream and jam were delicious because they are really gone in a flash: I've done 6 just to try it, But if they had been 66 would end too. Is, because of jam you can use the one you prefer, that the pastry is a snap (or you buy ready), the cream is prepared in 5 minutes 5, This cake is quick to prepare: you have no more excuses. Have a good day!

TARTLETS APPLE, CREAM AND JAM PLUM (doses for 6 tarts or for a 22 cm tart)

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  • 125 gr flour 00
  • 70 grams of cold butter
  • 60 grams of sugar
  • grated zest of one lemon
  • vanilla extract
  • an egg yolk
  • a pinch of salt
  • flour and butter just enough to coat the molds
  • 100 ml whole milk
  • 50 ml of cream
  • 75 grams of sugar
  • 45 grams of egg yolks (about 2)
  • a teaspoon of vanilla extract
  • 10 grams of potato starch or cornstarch
  • the grated rind of half a lemon
  • for spicy plum jam click here for the recipe
  • 2-3 yellow apples
  • Apricot jelly polishing the tartlets


To prepare apple tarts with custard and jam, start with the preparing the pastry kneading together all the ingredients to obtain a firm dough, consistent. Do it in the shape of ' ball ', wrap it in plastic wrap and place in refrigerator to rest for at least 30 minutes.

Baked cream, put the milk in a saucepan, the cream and vanilla extract and reheat without boiling. Meanwhile, using a whisk, beat the egg yolks with the starch, sugar and lemon zest. When you have a smooth, mounted and dense, pour in milk always beating with a whisk. Cook over low heat stirring constantly until the custard has thickened and set aside.

Peel apples, cut them in half and then into quarters; remove the core and then each quarter into thin slices.

Preheat oven to 200 degrees static. Grease and flour the molds and clothe them with the pastry, both on the bottom and along the edges. Prick the bottom of the tarts with the tines of a fork and cover it with the jam spicy plums. Pour over baked cream, almost up to the edge and place vertically on the slices of Apple cream, so that the crust is covered with. Bake the tarts baked apple with jam and cream for 20-25 minutes or until the pastry and the apples do not appear golden.

Allow to cool the tarts. Meanwhile, mix a little apricot jelly with hot water, According to the instructions on the package, and brush with the jelly tarts to Polish them. If you don't have the apricot jelly, I suggest you sprinkle the sliced apples with a little’ granulated sugar before baking: so it will be formed on the baked apple tarts with cream and jam a crispy crust that will replace the shiny effect jelly. Bon appétit!

THE PAIRING: Our suggestion with these tarts is a Erbaluce di Caluso Passito Doc, produced in Piedmont. We recommend the wine of Erbaluce di Caluso producers cooperative: with hints of dried figs, a soft and velvety taste, with a pleasant sour note.

Apple tarts with custard and jam spiced plums
Apple tarts with custard and jam spiced plums

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Sandra October 20, 2014 at 12:05


He hecho unas tartaletas con crema y frutas y HA cogido la crema de tu receta para usarla en la mía. Te he nombrado en mi publicación ya que lo de aquí, pretty please, si te parece bien te pasas y le echas un vistazo a ver qué te parecen!!!

Y por cierto… UNA receta deliciosa!!! Me quedo como seguidora en tu blog y en Facebook!!!



Sicilians creative in the kitchen October 20, 2014 at 13:06

Sandra gracias! He visto tu versión con el crumble, que es muy sabrosa. También sigo tu blog! Hasta pronto y espero verte de nuevo, ADA

Maria Teresa March 31, 2014 at 08:45

Hi Ada,
I did a big tart fixing the doses.
Is’ coming very well and was devoured with many compliments.

Simona 25 March 2014 at 17:38

Hi Ada
I would like to get confirmation from you if I,pregnant,I can eat the cream of these tartlets since legg geese the yolk is cooked completely,or am I wrong?

Sicilians creative in the kitchen 25 March 2014 at 17:40

Hello Simona, I am not a doctor but I would say to 99,9& that there should be no problem: the yolk pasteurize at 62 degrees, already with the firing of the cream then pasteurize. Then it goes in the oven at 180 degrees and then I think it's just highly secured. I would say then that you're not wrong at all. Kisses to you and baby bump, ADA

Simona March 28, 2014 at 11:51

Make tomorrow!

Sicilians creative in the kitchen March 28, 2014 at 11:57

Yay! And let me know! If you have concerns are always here!

Simona 30 March 2014 at 00:56

Excellent!The only thing is I would diminish the amount of sugar in custard, next time I'll put 60gr. The rest sublime!

Sicilians creative in the kitchen 30 March 2014 at 14:02

Hello Simona, How nice that you enjoyed them! I have used doses of Montersino, but of course everyone has to calibrate things to taste, then so be it less sweet! On the other hand, I guess it depends also from the jam you used, mine was very spicy and not too sweet, so he balanced out the cream '’ well, If you used a different jam the whole can of course be a little’ too sweet. Anyway I'm glad you're satisfied! ADA

Maria Teresa 25 March 2014 at 15:41

I wanted to ask if I can use a little polishing apples of peach jam?
the dilute with some lukewarm water? or the warm only then apply the fluid on apples? Please let me know because I would make for Sunday.

Sicilians creative in the kitchen 25 March 2014 at 15:44

Hi Maria Teresa, I answer immediately. Certain, the dilute with a little warm water and continue as you said. It will not be perfectly transparent but fine the same. Let me know how you are. Note that you can also make a big pie in the same way, adding a little’ excess doses of course. See you soon, ADA

Maurizia Le Ricette del Pozzo Bianco 25 March 2014 at 13:37

….. I'd say ….. perfect !

Sicilians creative in the kitchen 25 March 2014 at 14:01

Too good, As always. A hug Maurizia!

Anna 25 March 2014 at 11:42

ADA dear, I repeat, you look great you and your recipe.
The I gotta do. I embrace you strong with love Anna

Sicilians creative in the kitchen 25 March 2014 at 12:52

Hi Anna, you are one of the most attentive readers blog mo and I'm so thankful. Try these tartlets, they are really really good. You're too good. A hug, ADA

Anna 25 March 2014 at 11:07

Fabulous, to do absolutely. Brava, very good as always. My mouth is watering. I would like to try one, only a. Kisses Anna

annaferna 25 March 2014 at 10:18

delicious and beautiful,I've never made baked cream 🙁 I put the classic are to be wanded? 🙂 I also have plum jam think you! I think I'll try :*

Sicilians creative in the kitchen 25 March 2014 at 12:50

Hello Annie! See baked cream actually holds up better baking and, especially, keeps better in time. In the sense that with this cream sweets last longer and keep out of the fridge. But I'm picky details that affect only me, that I'm obsessive compulsive! Try them!!!! A big kiss, ADA

Simona Myrtle 25 March 2014 at 02:37

Conceited? well I would say realistic Ada are fabulous:*

Sicilians creative in the kitchen 25 March 2014 at 12:49

Thank You Simona! You know I'm always up for the understatement, but these came really well! Big hugs! ADA


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