French Apple Tart Recipe With Pastry Cream

The French Apple Tart is an elegant and sophisticated dessert that highlights the natural sweetness of apples atop a rich pastry cream, all encased in a buttery, flaky tart crust. This classic French pastry balances delicate flavors and textures: the creamy smoothness of the pastry cream, the gentle tartness of caramelized apples, and the crispiness of the tart shell. Perfect for special occasions or a weekend treat, this tart offers a taste of France that you can create in your own kitchen. The golden glaze of apricot jam gives the tart a beautiful finish, making it both visually appealing and incredibly delicious.

Ingredients

For the Pastry Dough:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• Ice-cold water (about 2 tablespoons, as needed)

For the Pastry Cream:

• 3 large egg yolks
• 3 to 4 tablespoons sugar (adjust to your sweetness preference)
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1 cup whole milk
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)

For the Apple Layer:

• 3 large or 4 small apples (Granny Smith or other firm, tart apples are best)
• ½ cup sugar
• ½ teaspoon cinnamon
• 1 tablespoon lemon juice (optional)
• 1 tablespoon unsalted butter

For the Glaze:

• ¼ cup apricot jam
• 1 tablespoon lemon juice or water
  

  Instructions

  For the Pastry Dough:

  1. Prepare the dough: In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
  2. Add the egg yolk: Whisk the egg yolk with 2 tablespoons of ice-cold water. Gradually add this to the flour mixture, stirring gently until the dough comes together. Add a little more water if needed, 1 teaspoon at a time.
  3. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to fit your tart pan (about 9 inches). Press the dough into the pan, trimming off any excess. Chill the dough in the pan while you prepare the rest.

  For the Pastry Cream:

  1. Heat the milk: In a medium saucepan, heat the milk over medium heat with the split vanilla bean (or vanilla extract) until it begins to simmer. Remove from heat and let it infuse for a few minutes.
  2. Whisk egg yolks and dry ingredients: In a bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth.
  3. Temper the eggs: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
  4. Cook the cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens (about 3 to 5 minutes).
  5. Cool the pastry cream: Remove from heat, strain to remove the vanilla bean, and allow the cream to cool completely before using.

  For the Apple Layer:

  1. Prepare the apples: Peel, core, and thinly slice the apples. Toss them with sugar, cinnamon, and lemon juice if desired.
  2. Sauté the apples: In a large pan, melt the butter over medium heat. Add the apples and cook for 5 to 8 minutes until they soften and caramelize slightly. Set aside to cool.

  Assemble the Tart:

  1. Bake the crust: Preheat the oven to 375°F (190°C). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 to 10 minutes until golden. Let the crust cool.
  2. Fill with pastry cream: Once the tart shell is cool, spread an even layer of pastry cream over the bottom.
  3. Arrange the apples: Neatly arrange the cooked apple slices in a spiral pattern on top of the pastry cream, starting from the outer edge and working inward.

  For the Glaze:

  1. Heat the jam: In a small saucepan, heat the apricot jam with lemon juice or water until smooth.
  2. Brush the glaze: Using a pastry brush, gently brush the glaze over the apples to give them a beautiful sheen.

  Final Steps:

  1. Chill: Allow the tart to set for at least an hour in the refrigerator before serving to enhance the flavors and texture.
  2. Serve: Slice and enjoy your French apple tart with a cup of tea or coffee.

     Cooking Tips
     Chill the dough: Make sure to chill the dough both before and after rolling it out. This prevents shrinkage while baking.
     Choose the right apples: Firm and tart apples, like Granny Smith, work best for this recipe because they hold their shape and balance the sweetness of the pastry cream.
     Prevent soggy crust: Blind baking (pre-baking) the crust ensures that it stays crisp even after adding the pastry cream and apple layers.
     Pastry cream: Whisk constantly when making the pastry cream to avoid lumps. Strain the cream if necessary for extra smoothness.

     Nutritional Benefits

     • Apples: Rich in fiber, vitamins, and antioxidants, apples contribute to heart health and aid in digestion.
     • Egg yolks: Provide high-quality protein, essential fats, and vitamins like A, D, and B12.
     • Whole milk: Adds calcium and vitamin D, essential for bone health, while making the pastry cream rich and creamy.
     • Butter: Offers a good source of healthy fats and adds flavor and flakiness to the pastry dough.
       

       Why You’ll Love This Recipe

       • Beautiful presentation: The arranged apple slices and glossy glaze make this tart a show-stopping dessert.
       • Rich and creamy: The pastry cream adds luxurious texture, balancing the tartness of the apples with its sweet, velvety smoothness.
       • Versatile: Serve it warm or chilled, and customize it by adding spices like nutmeg or cardamom to the apples for a seasonal twist.
       • Elegant yet simple: Though the tart looks fancy, it’s surprisingly straightforward to make and perfect for impressing guests.
         

         Dietary Information

         • Vegetarian: This recipe contains no meat, making it suitable for a vegetarian diet.
         • Gluten-Free Option: You can make this tart gluten-free by using a gluten-free flour blend in the pastry dough and pastry cream.
         • Dairy-Free Option: For a dairy-free version, substitute the butter and milk with plant-based alternatives like almond milk and vegan butter.
           

           Why This Recipe Works

           • Balanced flavors: The sweetness of the pastry cream perfectly complements the tart apples, while the flaky crust adds a delightful crunch.
           • Layered textures: The crispy tart shell, smooth cream, and tender apples create a perfect textural harmony in every bite.
           • Eye-catching: The glazed apples arranged in a spiral pattern not only look beautiful but also bake evenly.
             

             Conclusion

             The French Apple Tart with Pastry Cream is an elegant dessert that combines rich, creamy, and fruity elements to create a truly indulgent experience. It’s a perfect blend of buttery, flaky pastry, smooth vanilla-scented pastry cream, and tart apples glazed to perfection. This tart is a stunning choice for holiday gatherings, special occasions, or simply when you want to enjoy a little taste of French patisserie at home. Impress your family and friends with this classic yet simple dessert!

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     French Apple Tart Recipe With Pastry Cream

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     • Author: Olivia
     • Total Time: 1hr 50mins

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     Description

     The French Apple Tart is an elegant and sophisticated dessert that highlights the natural sweetness of apples atop a rich pastry cream, all encased in a buttery, flaky tart crust. This classic French pastry balances delicate flavors and textures: the creamy smoothness of the pastry cream, the gentle tartness of caramelized apples, and the crispiness of the tart shell. Perfect for special occasions or a weekend treat, this tart offers a taste of France that you can create in your own kitchen. The golden glaze of apricot jam gives the tart a beautiful finish, making it both visually appealing and incredibly delicious.

      

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     Ingredients

     Units USM Scale 1x2x3x

     Ingredients

     For the Pastry Dough:

     • 1 1/2 cups all-purpose flour
     • 2 tablespoons sugar
     • 1/2 teaspoon salt
     • 1/2 cup unsalted butter, cold and cut into small pieces
     • 1 large egg yolk
     • Ice-cold water (about 2 tablespoons, as needed)

     For the Pastry Cream:

     • 3 large egg yolks
     • 3 to 4 tablespoons sugar (adjust to your sweetness preference)
     • 1 tablespoon all-purpose flour
     • 1 tablespoon cornstarch
     • 1 cup whole milk
     • 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)

     For the Apple Layer:

     • 3 large or 4 small apples (Granny Smith or other firm, tart apples are best)
     • 1/2 cup sugar
     • 1/2 teaspoon cinnamon
     • 1 tablespoon lemon juice (optional)
     • 1 tablespoon unsalted butter

     For the Glaze:

     • 1/4 cup apricot jam
     • 1 tablespoon lemon juice or water

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     Instructions

     Instructions

     For the Pastry Dough:

     1. Prepare the dough: In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
     2. Add the egg yolk: Whisk the egg yolk with 2 tablespoons of ice-cold water. Gradually add this to the flour mixture, stirring gently until the dough comes together. Add a little more water if needed, 1 teaspoon at a time.
     3. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
     4. Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to fit your tart pan (about 9 inches). Press the dough into the pan, trimming off any excess. Chill the dough in the pan while you prepare the rest.

     For the Pastry Cream:

     1. Heat the milk: In a medium saucepan, heat the milk over medium heat with the split vanilla bean (or vanilla extract) until it begins to simmer. Remove from heat and let it infuse for a few minutes.
     2. Whisk egg yolks and dry ingredients: In a bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth.
     3. Temper the eggs: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
     4. Cook the cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens (about 3 to 5 minutes).
     5. Cool the pastry cream: Remove from heat, strain to remove the vanilla bean, and allow the cream to cool completely before using.

     For the Apple Layer:

     1. Prepare the apples: Peel, core, and thinly slice the apples. Toss them with sugar, cinnamon, and lemon juice if desired.
     2. Sauté the apples: In a large pan, melt the butter over medium heat. Add the apples and cook for 5 to 8 minutes until they soften and caramelize slightly. Set aside to cool.

     Assemble the Tart:

     1. Bake the crust: Preheat the oven to 375°F (190°C). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 to 10 minutes until golden. Let the crust cool.
     2. Fill with pastry cream: Once the tart shell is cool, spread an even layer of pastry cream over the bottom.
     3. Arrange the apples: Neatly arrange the cooked apple slices in a spiral pattern on top of the pastry cream, starting from the outer edge and working inward.

     For the Glaze:

     1. Heat the jam: In a small saucepan, heat the apricot jam with lemon juice or water until smooth.
     2. Brush the glaze: Using a pastry brush, gently brush the glaze over the apples to give them a beautiful sheen.

     Final Steps:

     1. Chill: Allow the tart to set for at least an hour in the refrigerator before serving to enhance the flavors and texture.
     2. Serve: Slice and enjoy your French apple tart with a cup of tea or coffee.

     • Prep Time: 1hr
     • Cook Time: 50mins