Desserts & sweets

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Preparation time
1h 15min
Total time
2h 30min
Portion
8 slice(s)
Level
medium
  • TM 5
published: 2020/02/04
changed: 2020/02/22
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Ingredients

French Apple Tart with Pastry Cream

Pastry Dough

  • 30 g sugar
  • 170 g plain flour
  • 1/2 teaspoons salt
  • 110 g unsalted butter, (cold, cut into cubes)
  • 1 egg yolk
  • cold water, (as required)

Pastry Cream

  • 225 g full cream milk
  • 3 egg yolks
  • 55 g sugar
  • 10 g plain flour
  • 15 g cornflour
  • 1 teaspoons Vanilla Paste

Apple Layer

  • 3 apples, (medium to large Granny Smiths/Pink Ladies)
  • 1 tablespoons lemon juice
  • 120 g sugar
  • 1/2 teaspoons ground cinnamon

Glaze

  • 80 g apricot jam
  • 1 tablespoons lemon juice
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Recipe's preparation

    Step 1: Make the Pastry Dough
  1. Place the sugar into Closed lid"Closed lid" and mill for 10 seconds/Speed 9-10
  2. Add flour, salt and butter. Mix for 10 seconds/Speed 6 until the mixture resembles breadcrumbs.
  3. Add egg yolk; cold water (as needed - 1 tablespoon at a time) to rotating blades whilst kneading for 30 seconds interval/Dough ModeDough mode"Dough mode" util the dough starts to form a ball.
  4. Turn pastry mixture onto the ThermoMat and shape dough into a smooth disc.
  5. Wrap in ThermoMat/cling wrap. Refrigerate for 2 hours or overnight until ready to use.
    6. Step 2: Make the Pastry Cream
  6. Insert butterfly whisk into Closed lid"Closed lid" .
  7. Add pastry cream ingredients. Mix for 7 minutes/80 deg/Reverse Mode Counter-clockwise operation"Counter-clockwise operation" /Speed 2.
  8. Set aside to cool.
    9. Step 3: Bake the Pastry Shell
  9. Preheat oven 180C.
  10. Grease a 9 inch pie/tart/flan dish (preferably with a removable base) generously with butter and set aside.
  11. Roll out dough to fit the dish and trim off any excess. Use excess dough to patch any damaged area as necessary.
  12. Rest the pastry in the refrigerator for 20 minutes.
  13. Remove pastry shell from fridge. Use a fork and prick all over the pastry shell. Wrap strips of foil around edges.
  14. Line pastry shell with baking paper and fill with a layer of dried pulse/rice/pastry weights. Blind bake 180C for 15 minutes.
  15. Whilst pastry is baking, prepare the apples.
  16. Remove weights but leave the foil around the edges and bake a further 10 minutes.
  17. Remove from oven and remove foil around the edges. Set pastry shell to cool a little.
    18. Step 4: Prepare the Apple Layer
  18. Core, peel (optional) and thinly slice the apples into 2mm thickness.
  19. Place sliced apples in a bowl and toss gently with sugar, cinnamon and lemon juice. Set aside.
    20. Step 5: Assemble and Bake the Tart
  20. Gather the pastry shell, apple slices, pastry cream and 1 tablespoon of butter ready for assembly.
  21. Spread cooked pastry cream over the base of the pastry shell.
  22. Arrange apple slices overlapping in a pattern on top of the pastry cream. Dot apples with tiny bits of butter.
  23. Wrap edges of pastry shell with foil. Bake in pre-heated oven for 40 minutes.
  24. Remove foil and bake for another 10 minutes until apples and crust are cooked evenly to a light golden colour.
  25. Remove from oven and cool on a rack.
  26. Prepare glaze by heating jam and lemon juice for 2-3 minutes/50 deg/Speed 1.5.
  27. Strain and use pastry brush to apply glaze over the apples.
  28. Tart can be served chilled or at room temperature.

Tip

I use left-over egg whites for Pavlova/Biscotti.
During our hot summer I usually omit the cold water and combine the crumbly dough into a ball by hand on the ThermoMat.
I would not peel the Pink Lady apples to add colour to the pattern.

This recipe was adapted from: www.thespruceeats.com

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Afternoon tea Brunch Dinner Lunch Snack Baking Creative Birthday Everyday Gift Party Australian Dessert French Nut free Pastry Pie, quiche Tart

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French Apple Tart with Pastry Cream
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