French apple tart
- 3 granny smith apples, peeled, cored, halved, thinly sliced
- 1 tablespoon caster sugar
- 2 tablespoons lemon juice
- 2 sheets frozen extra-flaky pu pastry, partially thawed (see note 1)
- 1 tablespoon apricot jam (see note 2)
- 1 1/2 cups milk
- 1 teaspoon vanilla bean paste
- 4 egg yolks
- 1/3 cup caster sugar
- 1/4 cup cornflour
- 15g butter, softened
- Make pastry cream: Heat milk and vanilla bean paste in a small saucepan until just simmering (do not boil). Meanwhile, whisk egg yolks, sugar and cornflour together in a heatproof bowl. Gradually whisk in warm milk mixture. Return to pan. Cook, whisking constantly, for 5 minutes or until thickened. Do not simmer. Remove from heat. Stir in butter. Cover surface with plastic wrap. Set aside to cool completely.
- Place apple in a medium bowl. Sprinkle over sugar and lemon juice. Toss to coat. Grease a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based tart pan. Line base and side with pastry. Trim excess pastry. Place pan in freezer for 20 minutes or until frozen. Preheat oven to 180°C/160°C fan-forced.
- Spread pastry cream over base of pastry case. Arrange apple slices, slightly overlapping, in 2 rows over pastry cream. Drizzle with any juices (from bowl). Bake tart for 25 minutes. Increase temperature to 200°C/180°C fan-forced. Bake for 20 to 25 minutes or until pastry and apples are golden.
- Place jam and 3 teaspoons water in a small saucepan over low heat. Bring to the boil, stirring constantly, until smooth. Brush jam over apple slices. Refrigerate for 2 to 3 hours before serving (see tip).
It’s best to cut this tart into slices (with a serrated knife) straight from the refrigerator and then leave it for 15 to 20 minutes to come to room temperature.