Recipe Overview
Classic Tuscan apple tart with buttery pasta frolla, vanilla custard, and baked apples — elegant, simple, comforting, and perfect for pastry station production.
Chef Notes
Bake the tart gently so the custard sets without separating. Let the tart rest before slicing for clean portions and better flavor.
Connected Experience
This recipe includes serving controls, tart weight, per-slice yield, costing, nutrition estimate, Menu Builder routing, and station buttons.
Production Controls
Per-slice weight: 125 g / 125 g
Ingredients
- Pasta frolla: batch
- Milk: g
- Heavy cream: g
- Egg: pc
- Sugar: g
- Apples, peeled and cored: g
- Vanilla: to taste
- Lemon zest: to taste
- Ground cinnamon: to taste
Preparation
- Roll pasta frolla to about 2 mm thickness, line a tart ring or pan, then chill for 20 minutes.
- Whisk milk, heavy cream, egg, sugar, vanilla, lemon zest, and cinnamon until smooth.
- Peel, core, and slice the apples thinly.
- Arrange the apples evenly in the tart shell.
- Pour the custard gently over the apples.
- Bake at 325°F / 163°C for 22 to 25 minutes, until the custard is set.
- Cool completely, unmold, and serve at room temperature.
Service Suggestions
- Serve at room temperature for clean slices.
- Finish with powdered sugar, caramel, or a small scoop of gelato.
- Excellent for brunch, pastry case, plated dessert, or catering menus.
Dietary / HACCP Notes
- Vegetarian dessert.
- Contains gluten, dairy, and egg.
- Cool completely before storage; refrigerate if held for later service.
Calories 320
Fat (g) 18
Carbs (g) 36
Protein (g) 5
Per-slice weight: 125 g
Chef Costing + Menu Builder
Apples ($ each)
Custard batch ($)
Pasta frolla batch ($)
Total Cost $0.00
Cost / Slice $0.00