Apple tart


by: Single Chef

This is a very thin and crispy tart, so thin we could almost call it pizza di mele — and have a bit of a game with words and serve it alongside the fruit lasagne. it is the kind of French-influenced Milanese tart with a "wow factor" that we used to make at olive in the mornings, so it would look as though we had a pastry chef, when there were only three of us in the kitchen. You can make one big one or four individual ones. I find it is better to use a conventional oven rather than a convection oven, as you want the heat to be concentrated on the bottom of the pastry rather than circulating around it, so it crisps up quickly and uniformly. In summer, we also make this with halved cherries. Serve it with vanilla ice cream.


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serves: 1

1/2 pound puff pastry

8 Granny Smith apples

2 tablespoons superfine sugar

For the pastry cream:

1/3 cup superfine sugar

1/2 cup cornstarch

6 large eggs (yolks)

13 1/2 ounces milk

17 tablespoon whipping cream

1 stick cinnamon

1 lemon (in a strip, peel)

To serve:

Vanilla ice cream (optional)

Nutrition Facts
Apple tart

Servings Per Recipe: 1

Amount per Serving

Calories: 3382

  • Total Fat: 169.8 g
  •     Saturated Fat: 64.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 1312.2 mg
  • Sodium: 1055.2 mg
  • Total Carbs: 409 g
  •     Dietary Fiber: 24.6 g
  •     Sugars: 205.3 g
  • Protein: 73.1 g

how is this calculated?

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1.  Preheat the oven to 355°F.

2.  To make the pastry cream, whisk the sugar, cornstarch and egg yolks together in a howl until pale. Put the milk and cream in a pan with the cinnamon stick and lemon peel. Bring to a boil, then immediately take off the heat and leave to stand for 20 minutes for the flavors to infuse.

3.  Slowly whisk the milk mixture into the sugar and egg mixture. Return to the heat, and when you see the first bubble, remove from the heat. Take out the cinnamon stick and lemon peel, and pass the mixture through a fine sieve.

4.  Roll out the pastry into 4 circles of 4-inch diameter, or 1 of 11-inch diameter, and around 1/8 inch thick. Prick all over with a fork. Spread with pastry cream.

5.  Halve the apples and remove their cores. Slice them about 1/16 inch thick (if the apples are just slightly thinner than the pastry, they should both cook properly in the same time). Arrange them in concentric circles, skin side up? embedding them well into the pastry cream — if they stick out they are likely to burn.

6.  Put into the oven for about 20 to 30 minutes (another 5 minutes or so for a larger one), until the pastry is golden and crisp. Halfway through baking time, sprinkle with the superfine sugar, which will melt and caramelize a little to give the tarts a nice sheen — if the apples appear to be cooking too quickly, add a little extra sugar, as this will act as a barrier to the heat.

7.  Serve at r00m temperature, with ice cream if you like.

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