Add the egg and the yolk 2, mix again until completely absorbed.
Also add the grated lemon peel 3.
Add the flour 4.
Mix until you get a workable dough 5.
Continue kneading the dough on the work surface, helping yourself with a handful of flour 6.
Shape the dough into a loaf, wrap it in cling film 7 and leave it to rest in the fridge for at least 30 minutes.
Now prepare the filling: pour the eggs, egg yolks and grated lemon zest into a large bowl 8.
Mix the ingredients with a hand whisk until you get a well-blended mixture 9
Add the sifted flour 10 and the sugar, mix again until the mixture is free of lumps.
Add the cream in 2 times 11, always mixing with the whisk.
Finally add the milk 12, mix until you obtain a smooth liquid.
Take the dough and roll it out using flour and a rolling pin, you should obtain a thickness of about half a centimetre 13.
Place the pastry in a previously buttered and floured tart pan, and trim off any excess edges using a knife 14.
Cut the apples into slices using a chopping board and knife, arrange them in a radial pattern in the shortcrust pastry shell 15.
Pour the cream, spreading it over the entire filling 16 and bake at 180°C for approximately 45 minutes.
Your apple tart is ready to be served warm or cold dusted with icing sugar 17.
Tips
To make the dessert even richer and more aromatic, you can add a pinch of cinnamon powder or garnish the surface with flaked almonds.
The apple tart can be stored at room temperature for 2-3 days, covered under a glass bell jar or in an airtight container.
Leave a Comment