Crispy puff pastry, creamy custard filling and fruity apples make this puff pastry tart a special taste experience. If you want to quickly make something delicious for tea or coffee, this recipe is just right for you. All you need are a few common ingredients that you might already have at home.
Course Dessert
Prep Time 50 minutesminutes
Cook Time 25 minutesminutes
Servings 16pieces
Ingredients
350gpuff pastry(bought or homemade)
3apples(medium size)
for the cream
250mlmilk
75gsugar
45gbutter(room warm)
1egg
15gflour
vanilla
to coat and sprinkle
1egg
30gbutter(melted)
20gsugar
Instructions
Making the cream
Mix egg and flour until a homogeneous mass without lumps.
Put the milk and sugar in a thick-bottomed saucepan, put it on the stove and heat the mixture, stirring, until the sugar has dissolved and the milk is about to boil.
Remove the saucepan with the hot milk from the heat and immediately add the egg-flour mixture in a thin stream, stirring constantly.
Return the saucepan to the stove and bring the mixture to a boil over medium heat, stirring constantly, then simmer for 2-3 minutes until thickened. Take the pudding mixture off the heat and let it cool to room temperature, stirring occasionally.
Add vanilla and soft butter cut into pieces to the pudding mixture and mix until it becomes a homogeneous cream.
Making the puff pastry tart
Peel apples, core them and cut them into half slices.
Cut puff pastry into 8 squares about 13 cm long and 8 cm wide. Cut the remaining puff pastry into 16 strips about 13 cm long and 2 cm wide.
Spread the puff pastry squares on a baking sheet lined with parchment paper and brush their edges with egg about 2 cm wide from the two longer sides.
On the egg-coated sides of each puff pastry square, place a puff pastry strip about 2 cm wide and brush it with egg as well.
Pour the custard into the piping bag with the nozzle and pipe the cream onto each puff pastry square, centered between the two strips.
Spread the apple half slices on the custard so that you place them a bit on top of each other, brush them with melted butter and sprinkle them with sugar.
Bake the puff pastry tarts with apple and custard in a preheated oven at 200 °C top and bottom heat for about 25 minutes, let them cool down and then cut them in half.
Notes
You can adjust the amount of sugar you use to sprinkle on the apples, depending on how sweet the apples are.
Instead of flour, you can use cornstarch for the custard.
If using vanilla sugar for the custard, add it to the custard while it is still hot so it can dissolve.
Both the custard and the butter for the cream need to be room warm when you mix them together so they can combine well into a homogeneous cream.
The time to cool the custard and puff pastry tarts is not included in the preparation time.
Note the detailed tips and tricks for making the puff pastry tarts with apple and custard at the top of the post.