For the crust
2 1/2 cups all-purpose flour (300 g)
2/3 cup cold unsalted butter (120 g), cut into small pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, beaten
1 large egg
For the filling
8 medium-sized apples (960 g), peeled and sliced thinly
1/2 teaspoon grated lemon zest
3 tablespoons all-purpose flour
Farina for dusting
For the cream
3/4 cup heavy cream (180 ml)
1 large egg, beaten
1 tablespoon granulated sugar
3 tablespoons all-purpose flour
For the crust
2 1/2 cups all-purpose flour (300 g)
2/3 cup cold unsalted butter (120 g), cut into small pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, beaten
1 large egg
For the filling
8 medium-sized apples (960 g), peeled and sliced thinly
1/2 teaspoon grated lemon zest
3 tablespoons all-purpose flour
Farina for dusting
For the cream
3/4 cup heavy cream (180 ml)
1 large egg, beaten
1 tablespoon granulated sugar
3 tablespoons all-purpose flour
Make the crust: In a large mixing bowl, combine the flour, butter, cinnamon, salt, and cold water
Mix until a crumbly mixture forms
Add the egg and vanilla extract and mix until just combined
Form a ball with the dough and wrap in plastic wrap
Refrigerate for at least 30 minutes
Make the filling: In a large mixing bowl, combine all the ingredients
Mix gently and cover with plastic wrap
Preheat the oven to 200°C (400°F)
Dust a surface lightly with flour and roll out the dough to a thickness of about 1/8 inch
Use the rolled-out dough to line a buttered springform pan, trimming any excess dough from the edges
Prick the bottom of the crust with a fork to prevent it from bubbling up during baking
Line the crust with four pieces of aluminum foil, overlapping them slightly
Bake in the preheated oven for about 15 minutes, or until the crust is lightly golden
Remove the foil and continue baking for an additional 5-7 minutes, or until the crust is lightly browned
Fill the crust with the apple mixture, arranging it in concentric circles
Bake for about 30 minutes, or until the apples are tender
Make the cream: In a medium-sized mixing bowl, combine all the ingredients
Mix well
Remove the tart from the oven and carefully cover the filling with the prepared cream
Return to the oven and bake for an additional 15-20 minutes, or until the cream is set
Remove from the oven and let cool slightly before serving
310 calories per slice
A sweet and delicate pastry, like the French Château Saint Amande 95, $20, and Schröder & Schyler 96, $25
