Apple Tart

1. 1

   For the pastry cream, heat the milk and vanilla bean paste in a medium saucepan on medium heat, until almost boiling. Meanwhile, whisk the egg yolks, sugar and cornstarch in a medium heatproof bowl. Gradually whisk in the hot milk. Return the mixture to the pan and whisk on low heat for about 5 mins or until thickened. Remove from the heat and stir in the butter. Cover the surface with plastic wrap and refrigerate the pastry cream until firm.

2. 2

   Roll the pastry between sheets of parchment paper until large enough to line a greased 9-inch square tart pan with removable bottom. Lift the pastry into the pan and press into the bottom and sides; trim the excess pastry. Prick the bottom all over with a fork. Cover and refrigerate for 20 mins.

3. 3

   Preheat the oven to 350u00b0F. Core, halve and thinly slice the apples. Combine the apple, sugar and lemon juice in a medium bowl. Spread the pastry cream into the tart crust. Arrange the apple slices in slightly overlapping rows, over the top. Drizzle with any juices.

4. 4

   Bake for about 40 mins or until the pastry and apples are golden.

5. 5

   Combine the jam and 1 tbsp water in a small saucepan. Bring to a boil, stirring constantly, until smooth. Brush the mixture over the top of the apple. Cool, then refrigerate for about 1 hour before cutting and serving. Dust with a little sifted powdered sugar, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.