1 batch of pasta frolla" for tarts recipe
For the filling:
200 gr. of Milk
200 gr. of Heavy cream
50 gr. of Eggs
30 gr. of granulated Sugar
1 each vanilla beans
1/2 each of lemon zest
1/2 teaspoon of powered cinnamon
4 each Wasshighton peeled apples
Follow the link on the ingredients section on the left of the table for the dough of this tart.
For the filling, laminate with the rolling pin the short bread pastry dough to a 2 inch of thickness, then layered a 12 inch diameter ring with the dough, keep a side in the refrigerator.
Whisk in a bowl the milk,heavy cream,and the eggs. Peeled and core the apples, cut in regular wedges, remove the layered do out of the fridge and lay down the apples wedges at the bottom of the tart dough,
then poor in over them the cream whisk it mixture, and sprinkle the granulated sugar over the apple filling.
Bake the tart in a hot convection oven for 22 minutes at 325F.
Remove the ring cover the center of the tart with a metal disk ad sifted powered sugar around to finish it.
