Spanish cuisine · Desserts & Sweets

Spanish Apple Tart

Shortcrust base with vanilla cream, densely layered with apple slices and glazed with apricot jam after baking.

Ingredients · for 8 servings

• 250 g flour
• 125 g cold butter
• 100 g sugar
• 1 egg
• 1 pinch salt
• 500 ml whole milk
• 1 packet vanilla pudding powder
• 100 g sugar for the cream
• 4 apples
• 200 g apricot jam
• 1 tbsp lemon juice

Instructions

1. Rub the flour, sugar and salt with the cold, diced butter into crumbs, add the egg and quickly knead into a smooth shortcrust pastry; chill wrapped in foil for 45 min.
2. For the cream, stir the pudding powder smooth with a little cold milk, bring the remaining milk with the sugar to a boil, stir it in, cook for 1 min. and let cool covered until lukewarm.
3. Roll out the dough to 3 mm, line a 26 cm tart tin with it, prick the base several times and blind bake for 15 min. at 190 °C, until the edge is lightly browned.
4. Spread the cream on the pre-baked base, peel, quarter and core the apples and cut them into 3 mm thin slices, drizzle with the lemon juice.
5. Arrange the slices tightly in overlapping circles on the cream and bake the tart for a further 35–40 min. at 180 °C, until the apple edges are golden brown.
6. Bring the apricot jam to a boil with 2 tbsp water, pass it through a sieve and brush it thinly over the still-warm tart; let it cool completely before slicing.