Thin Creamy Apple Tart
Delightfully elegant and irresistibly luscious, this Thin Creamy Apple Tart is a show-stopping dessert that combines a buttery, flaky crust with a rich vanilla custard filling and tender apple slices. Perfect for fall gatherings or special occasions, this tart showcases tart Granny Smith apples arranged in a stunning spiral pattern, baked to golden perfection. A glossy apricot glaze adds a beautiful final touch, while the combination of creamy and tangy flavors makes every bite unforgettable. With simple yet refined ingredients like heavy cream, egg yolks, and a touch of vanilla, this dessert is both approachable and impressive. Whether served as is or paired with whipped cream or vanilla ice cream, this tart is a surefire way to sweeten any celebration. Keywords: Thin Creamy Apple Tart, apple tart recipe, custard tart, fall dessert, elegant dessert ideas, holiday dessert recipes.
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Recipe Information
Ingredients
- 125 grams all-purpose flour
- 90 grams unsalted butter (cold, cubed)
- 30 grams granulated sugar
- 2 tablespoons cold water
- 150 milliliters heavy cream
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 25 grams powdered sugar
- 2 medium apples (firm, tart variety like Granny Smith)
- 1 tablespoon lemon juice
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
In a mixing bowl, combine all-purpose flour and granulated sugar. Add cold, cubed butter, and rub it into the mixture using your fingertips until it resembles coarse breadcrumbs.
Add 2 tablespoons of cold water and mix just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch tart pan. Trim the edges, prick the base with a fork, and chill again for 10 minutes.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, remove the weights and parchment, and bake for an additional 5 minutes. Let the crust cool while you prepare the filling.
In a bowl, whisk together heavy cream, vanilla extract, egg yolks, and powdered sugar until smooth. Pour this mixture into the cooled tart shell.
Peel, core, and thinly slice the apples. Toss the slices in a bowl with lemon juice to prevent browning.
Arrange the apple slices over the cream filling in a fanned or spiral pattern, starting from the outside and working your way inward.
Bake the tart in the preheated oven for 25-30 minutes, or until the cream is set and the apples are lightly golden.
In a small saucepan, heat apricot jam and water until melted and smooth. Brush the warmed jam over the apples for a glossy finish.
Allow the tart to cool completely before serving. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 716 mg | 238% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 118.3 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
