Apple and cream tart
- Vegetarian
- Difficulty: Average
- Prep time: 45 min
- Cook time: 45 min
- Serving: 8
- Cost: Average
- Note + cooling times
PRESENTATION
Let's dive into this apple crostata with an Italian twist. Really, it’s something special. This one blends a super tender montata frolla base with a filling that's richer than your usual fruit tart. Seriously good. Instead of just sliced apples on a pastry crust, you get a layer of velvety cream mixed right into the apples. So every bite? Extra moist and full of flavor. And look, it’s not the regular crostata you find at every bakery—this one comes from those Italian traditions where folks love experimenting with different pastry bases and fillings, especially in regions where classic fruit tarts get their own spin.
The cream crostata stands out with a golden, slightly rustic look—really, really inviting—showing the fruit and cream together in a way that feels both homey and kind of special. Folks who’ve grown up with Italian desserts will notice the difference right away. I mean, that crumbly, almost melt-in-your-mouth crust is something else. It only happens when you use a frolla base like this.
Across Italy, you'll find all sorts of homemade crostata recipe ideas—from simple jams to pears or even ricotta. And this apple and cream tart keeps that creative spirit alive, which is great. The cream adds a touch of sweet richness that really brings out the apples’ flavor, almost like an Italian apple pie but lighter and with more texture. That golden top gets a bit crispy at the edges, while the inside stays soft and a little tangy from the fruit.
People sometimes call it a rustic apple dessert or even compare it to an apple galette. But the Italian version? It goes for that open-faced look with a little extra elegance thanks to the cream. It’s the kind of dessert that looks fancy enough for a dinner party but still gives off those welcoming, casual vibes you get from an easy apple tart. So if you’re into pastries or just like trying out new ways to use apples, this apple and cream tart is one to remember, especially when you want something that’s both traditional and a bit out of the ordinary. Enjoy this great treat that captures the core of Italian baking traditions!
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INGREDIENTS
- Ingredients for the shortcrust (for a 9-inch mold)
- Type 00 flour 2 ½ cups (350 g)
- Eggs 2.1 oz (60 g) - (1 medium)
- Egg yolks 1
- Butter 0.9 cup (200 g) - soft
- Powdered sugar 0.8 cup (100 g)
- Fine salt 1 pinch
- Vanilla bean 1
- for the custard
- Whole milk 1 ¼ cup (300 g)
- Sugar 0.4 cup (80 g)
- Egg yolks 3
- Cornstarch 5 tsp (20 g)
- Fine salt 1 pinch
- Vanilla bean 1
- for the apples
- Golden delicious apples 2
- Sugar ½ cup (100 g)
- Lemon peel 1
- to assemble the tart
- Almond slices 0.3 cup (30 g)
- for decoration
- Powdered sugar to taste
How to prepare Apple and cream tart
To prepare the apple and cream tart, first make the latter. Take the vanilla pod that will be used to prepare the shortcrust, empty it of seeds and set them aside. In a saucepan, pour the milk and the emptied vanilla pod 1. Turn the flame to low and bring the milk to a boil. Meanwhile, in another saucepan, combine the egg yolks with the sugar 2 and stir gently with a spatula. Then add the corn starch 3.
Stir again until you get a homogeneous mixture and add a pinch of salt 4. Stir again, then pour in the hot milk slowly 5, stirring 6.
Return the cream to the heat and stir until it thickens 7. Then transfer to a bowl, cover with plastic wrap in contact 8, and let it cool. Move on to the shortcrust. In a bowl, pour the soft butter and powdered sugar 9.
Work with electric whisks until you get a cream 10, add the whole egg 11, the vanilla pod seeds 12, and work until fully absorbed.
Add the egg yolk and work again with the whisks. Add the salt 13, the flour 14, and work again until you have obtained a soft and homogeneous mixture 15.
Transfer the dough into a piping bag with a smooth nozzle and create the base of the shortcrust shell inside a 9-inch mold 16. Once the base of the mold is covered with the shortcrust, create the edge by overlapping 3 layers of shortcrust 17. Level the edge gently with a spoon to make it more uniform 18. Transfer the shortcrust shell to the fridge until use.
Move on to the apples: wash them well, cut them in half 19, and remove the central core 20. Cut them into cubes of about 0.4 inches, without peeling them 21.
Transfer them to a pot, add the granulated sugar 22, and the zest of one lemon 23. Cook over high heat for about 5 minutes. When the apples are soft, but still whole, turn off the heat and let them cool at room temperature 24.
Take the shortcrust base and place about 1 oz of sliced almonds on top (they will partially isolate the shortcrust from the moisture created by the cooked apples). Pour the now lukewarm cooked apples and level them with a spoon 26. Finally, pour the now cold custard 27.
Level with a spoon 28 to smooth the surface. Add another 1 oz of sliced almonds on the edges and bake in a preheated static oven at 350°F for 45 minutes. When it is well browned, take it out of the oven 30.
Let it cool completely before unmolding the dessert 31. Decorate with powdered sugar on the edges 32 and serve your tart 33.