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Apple Tart with Creme Patissiere

Welcome back! 
Today, we have a classic: Apple Pie? Not quite the American dessert, this is a French style apple tart that is actually much different from your standard apple pie. It consists of a custardy filling known as pastry cream, used in cream puffs (though we added more flour to make it thicker so it doesn't fall apart as a pie) and the like, and a layer of apples on top. You could substitute the apples for other fruits like peaches or pears, but apple is the classic way to go. 

Apple Tart with Creme Patissiere



Makes a 10" tart

Ingredients:

Crust:
You could use an Almond Flour Pie Crust if you wanted.

Filling
  • 2 cups milk
  • 1/3 cup sugar
  • 1/4 cup cake flour
  • 2 tablespoons corn starch
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract or 1/2 vanilla bean
  • 2 apples, thinly sliced
  • Juice from 1 lemon

Directions:

  1. Add pie weights and pre-bake the crust at 375°F for 20 minutes. Don't forget to poke some holes into the crust!
  2. Prepare the filling:
    1. Take the cake flour, corn starch, and 1/2 cup of milk and mix until there are no specks of flour left. The mixture should be very smooth.
    2. Put the egg yolks into this mixture and mix them in smoothly.
    3. Put the rest of the milk (1 1/2 cup) and the sugar in another pot. If you're using vanilla bean, scrape the seeds into the pot, adding the pod in as well. Heat this on a stove and mix. 
    4. Once the milk is bubbling slightly at the edges, but not yet boiling, pour the milk into the first bowl and whisk it while pouring. Pay special attention to this step to avoid scrambling the eggs.
    5. Put the entire mixture over the stove again on low heat and mix continuously until it becomes thick and custardy. Make sure it does not stick to the bottom or burn.
    6. Remove the pot from the heat. Add the butter and, if you used it, the vanilla extract and mix.

  3. Pour the filling into the crust.

  4. Soak the apple slices in the lemon juice to prevent browning.
  5. Place the apple slices on the top of the tart. It should make one smooth layer of apple.

  6. Put the whole thing in the oven and bake at 350°F for 25 minutes. You might want to cover the crust to prevent burning. 

  7. Take it out and chill for a couple hours.
With the lemon juice, you do add a little bit of a sour taste. If you don't like that, you can sprinkle some sugar on the apples; that would also do the trick. Also, if you're wondering what to do with the four leftover egg whites after making this, fret not, Financiers are to come!

-Chefpo
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