For the crust
2 1/2 cups all-purpose flour (300g)
2/3 cup confectioners' sugar (120g)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 egg
1 large egg
For the filling
8 medium-sized apples (960g), peeled and sliced thinly
1/2 teaspoon grated lemon zest
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
All-purpose flour for dusting
For the cream
3/4 cup heavy cream (180ml)
1 egg
1 large egg
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
For the crust
2 1/2 cups all-purpose flour (300g)
2/3 cup confectioners' sugar (120g)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 egg
1 large egg
For the filling
8 medium-sized apples (960g), peeled and sliced thinly
1/2 teaspoon grated lemon zest
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
All-purpose flour for dusting
For the cream
3/4 cup heavy cream (180ml)
1 egg
1 large egg
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
Prepare the crust: In a large bowl, combine the flour, confectioners' sugar, cinnamon, salt, and cold butter
Use your fingers to work the ingredients together until you have a crumbly mixture
Add the egg and mix lightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate for about 30 minutes
Prepare the filling: In a large bowl, combine all the ingredients and mix delicately
Cover with plastic wrap and reserve
Preheat the oven to 200°C (400°F)
Dust a clean surface with flour
Roll out the dough to a thickness of about 1/8 inch
Use the dough to line a 25cm-diameter tart pan
Trim the edges
Use a fork to poke holes in the bottom and sides of the crust
Line the crust with four overlapping sheets of parchment paper
Bake in the preheated oven for about 15 minutes, or until lightly golden
Remove from the oven
Continue baking for another 5 minutes, or until lightly browned
Remove from the oven and let cool
Fill the crust with the apple mixture, distributing it to form concentric circles
Bake in the preheated oven for about 30 minutes, or until the apples are tender
Prepare the cream: In a medium bowl, combine all the ingredients and mix well
Remove the tart from the oven
Carefully cover the filling with the prepared cream
Return to the oven and bake for another 15 minutes, or until the cream is set
Remove from the oven and let cool completely
Invert onto a serving plate, dust with powdered sugar, and serve
Approximately 310 calories per slice
A sweet, white dessert, like the French Château Saint Amande 95, $20, and Schröder & Schyler 96, $25
