Ingredients
- 250 g of flour
- 125 g cold butter
- 100 g of sugar
- 2 egg yolks
- 500 g apples (Golden or Renette)
- Juice of 1 lemon
- 50 g of brown sugar
Instructions
Start by preparing the shortcrust pastry: quickly work the flour, the cold butter cut into pieces and the sugar until you obtain a sandy mixture. Add the egg yolks and knead until you obtain a smooth dough. Let it rest in the refrigerator for 30 minutes. In the meantime, peel and cut the apples into thin slices and sprinkle them with lemon juice to prevent them from browning. Arrange the apples on the base of the tart and sprinkle them with brown sugar.
Cream Soufflé Preparation
To prepare the cream soufflé , heat the milk with the vanilla bean. Separately, mix the egg yolks with the flour and sugar. Pour the hot milk over the mixture and put everything back on the heat. Cook over low heat until you obtain a thick cream. Remove from the heat and let cool.
Notes
Pour the cream soufflé over the apples and bake at 180°C for 40 minutes. Let cool before serving.
