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Apple Tart


For the dough:

  • 2 ½ cups flour, sifted
  • 1 teaspoon baking powder
  • ¾ cup butter
  • 2 tablespoons sugar
  • A pinch of salt
  • 1 egg, beaten
  • 2 tablespoons water

For the cream:

  • 6 tablespoons corn flour
  • 5 tablespoons sugar
  • 2 ½ cups milk
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • A pinch of salt

For the Taska cream:

  • ½ cp almonds blanched sliced
  • ½ cup sugar
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 tablespoon milk
  • 3-4 apples, peeled, halved and slice partway through, not all the way


  1. In a bowl – combine flour, baking powder and salt. Add butter and rub with your fingertips to blend. Add egg, water and knead until completely absorbed. Refrigerate for 30 minutes.
  2. In a sauce pan – combine milk, sugar, corn flour and salt. Scrape out vanilla seeds and add to milk mixture. Cook over medium heat stirring constantly until vanilla cream thickens. Remove from heat.
  3. Combine the taska cream ingredients in a small sauce pan and stir over low heat until the butter has melted and the mixture just reaches boiling point.
  4. Roll out the dough and lay in a buttered tart pan. Pierce with a fork all over the surface of the dough. Bake in a preheated at 400 degrees F oven for 10 minutes. Let cool and spoon in vanilla cream. Arrange the apples and top with the taska cream. Bake the tart at 350 degrees F for 30 minutes until the apples softened and the topping is golden brown.

Romama’s Note: Serve the Apple Tart preferably while still warm.

Related recipes:

  1. Walnut Pie
  2. Easy Cherry Pie
  3. Boston Cream Pie (aKa The Kok)
  4. Almond Crumb Cherry Pie
  5. Almond Banana Cream Pie

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