INGREDIENTS
Ingredients for the shortcrust pastry:
- 500 g of 00 flour for cakes;
- 200 g of butter;
- 250 g of sugar;
- 2 eggs;
- A pinch of salt;
- 20 g of milk;
- 1 sachet of yeast
Ingredients for the filling:
- 400 g of milk;
- 40 g of 00 corn starch;
- 120 g of sugar;
- 3 egg yolks;
- Vanilla and lemon zest;
- 2 golden apples;
- Raisins to taste;
- A knob of butter and 20g of brown sugar
STEP
- In a bowl, use your fingertips to mix together all the base ingredients until they form small crumbs;
- Divide the mixture in half;
- Line a 24-quart baking pan with baking paper and place some of the mixture in it (without compacting it too much);
- Prepare the custard:
- Pour the milk into a saucepan and bring to the boil together with the seeds and vanilla pod;
- Pour the egg yolks and sugar into a small bowl and whisk well;
- After that add the corn starch, lemon zest and mix;
- Now pour two ladles of boiling milk (which we have filtered) into the mixture of eggs, sugar and starch and mix until everything is well combined;
- Then pour the mixture into the remaining milk and, stirring, in a few minutes the custard will form, transfer to a bowl, cover with cling film (in contact with the cream so that the annoying film does not form) and leave to cool;
- Clean and cut the apples into pieces, sauté them with a little butter and sugar in a pan and if you want, add the raisins, a finger of rum to evaporate;
- Pour the custard onto the crumbled shortcrust pastry base created in the pan (remember to leave a little edge too);
- At this point place the apples on top of the cream, cover the filling with the remaining shortcrust pastry, always crumbled (let it fall on top and try to fill everything);
- Cook in a hot oven at 180° for approximately 30/40 minutes;
- Since it tends to darken on top, I recommend placing it a little lower and not in the center (it depends on the ovens);
- Let it cool before enjoying it;
- It’s really delicious… happy dessert to everyone!
