Classic Tuscan apple tart with buttery pasta frolla, vanilla custard, and baked apples — elegant, simple, and comforting.
Per-slice weight: 125 g / 125 g
Ingredients
- Pasta frolla: batch
- Milk: g
- Heavy cream: g
- Egg: pc
- Sugar: g
- Apples (peeled/cored): g
Preparation
Roll pasta frolla to 2 mm and line a tart ring. Chill 20 minutes.
Whisk milk, cream, egg, sugar, vanilla, lemon zest, and cinnamon.
Slice apples thinly and arrange evenly.
Pour custard gently and bake at 325°F (163°C) for 22–25 minutes.
Cool slightly, unmold, and serve at room temperature.
Chef’s Notes
This dessert is a classic example of Tuscan dolci: simple ingredients, careful technique, and balanced sweetness. Use crisp seasonal apples (Fuji, Honeycrisp, or Golden Delicious) and bake gently so the custard stays silky. Let the tart rest before slicing for clean portions and better flavor.
Wine Pairing Notes
A lightly sparkling, aromatic wine lifts the apple and vanilla notes without making the custard feel heavy. Look for floral aromas, bright acidity, and low alcohol for a fresh finish.
Wine Pairing
Riofavara Spumante Extra Brut
Guava, orange blossom, passion fruit, and wildflowers race across the palate, and its fine, persistent bead cleanses the palate with delicacy and class.
Per-slice weight: 125 g