1 batch of Pasta Frolla dough
For the filling:
200g milk
200g heavy cream
50g eggs (about 1 large egg)
30g granulated sugar
1 vanilla bean
1/2 lemon zest
1/2 teaspoon powdered cinnamon
4 Washington apples (peeled and sliced)
Prepare the Pasta Frolla following the recipe link. Roll the dough to 2mm thickness and line a 12-inch tart ring. Refrigerate the dough while preparing the filling.
Whisk together milk, cream, eggs, vanilla, and lemon zest. Peel, core, and slice the apples into wedges. Arrange the apple wedges neatly over the dough. Pour the custard mixture over the apples and sprinkle with sugar.
Bake at 325°F (163°C) in a convection oven for 22 minutes. Cool slightly, remove the ring, cover the center with a metal disk, and dust the outer edge with powdered sugar before serving.
Calories: 310 | Fat: 17g | Carbs: 35g | Sugar: 20g | Protein: 5g
☒ Gluten-Free (contains wheat flour)
☑ Vegetarian
☒ Vegan (contains eggs, cream)
Berlucchi Franciacorta '61 Extra Brut
