I first made this apple cream tart on a quiet afternoon when I wanted something comforting but not heavy, and the moment it went into the oven my kitchen filled with the soft perfume of apples, vanilla, and warm pastry. I remember watching the cream gently set under the apple slices and feeling that calm excitement that only baking gives me. This tart quickly became one of my favorites because it feels elegant yet familiar, like a dessert you could serve both casually and proudly.
Why You’ll Love This Recipe
You’ll love this apple cream tart because it balances simplicity and indulgence in a way that feels effortless. From my experience, it’s the kind of dessert that looks impressive without requiring advanced pastry skills. You get buttery crust, tender apples, and creamy filling all in one bite, and every time I serve it, people are surprised by how light and comforting it tastes at the same time.
Ingredients
- 1 shortcrust pastry
- 150 g double cream
- 2 tbsp all-purpose flour
- 3 apples
- 80 g granulated sugar
- 1 sachet vanilla sugar
- 2 eggs
- Icing sugar, for finishing
I’ve tested this recipe with different apples, and I’ve learned that slightly tart varieties work best because they balance the sweetness of the cream. If you only have sweet apples, reduce the sugar slightly. Double cream is important here; lighter cream won’t set as nicely. Don’t skip the vanilla sugar either—it gives a gentle aroma that ties the whole tart together beautifully.
Equipment Needed
- 24 cm tart tin
- Rolling pin
- Mixing bowl
- Whisk
- Sharp knife
- Cutting board
This recipe doesn’t need complicated tools, which is part of why I make it so often. A simple whisk is enough for the cream filling, and a sharp knife really matters when slicing apples evenly. I’ve tried rushing that step before, and uneven slices cook unevenly. A proper tart tin helps the crust bake evenly and keeps the shape clean.
Step-by-Step Instructions
I start by rolling out the shortcrust pastry and gently pressing it into the tart tin, making sure it sits snugly against the sides. I learned early on not to stretch the dough, because it shrinks back during baking. I chill it briefly, which helps the crust hold its shape and bake more evenly.
Next, I peel and slice the apples thinly, trying to keep the slices uniform so they cook at the same rate. As I slice them, I already imagine how they’ll fan out on the tart. This step feels meditative to me, and it’s worth taking your time here.
In a bowl, I whisk the eggs with sugar, vanilla sugar, flour, and cream until smooth. I’ve tried over-whisking and under-whisking, and a gentle, steady whisk works best. The mixture should be fluid but slightly thick, coating the back of a spoon.(See the next page below to continue…)