Lilu’s Very special apple tart (Dairy free)
Delicious Apple tart filled with apple compote and vanilla custard.
I have been perfecting this apple tart over the years, and honestly, I believe this version is almost unbeatable. It has the coziness of a traditional apple pie, the freshness of a French apple tart, and the elevated flavor of a delicious vanilla-lemon custard.
I used Fuji apples for this recipe, but you can explore other options. In the past, I have also used Pink Lady or even Gala. I usually try to go with whatever local produce is available.
Serves 6–8 (for a 9-inch springform pan).
Ingredients for the crust:
160 g all-purpose flour
32 g extra-virgin olive oil
48 g margarine
Pinch of salt
1 tbsp brown sugar
1/4 cup cold water (use as needed to reach the desired consistency)
Ingredients for the apple filling:
2 large apples
1/4 tsp cinnamon
1 tbsp brown sugar
Juice of 1/2 lemon
1/4 cup raisins (optional)
1 tsp vanilla extract
1 tbsp margarine or butter
Pinch of salt
Lemon zest
Ingredients for decorating the top:
3 large apples
2 tbsp brown sugar
Juice of 1/2–1 lemon
Ingredients for the custard:
2 egg yolks
4 whole eggs
5 tbsp brown sugar
Zest of 1 lemon
Juice of 1/2 lemon
1 tbsp cornstarch (or 2 tbsp all-purpose flour)
1/5 cup extra-virgin olive oil
Pinch of salt
2 tsp vanilla extract
Instructions
1. Prepare the crust
Mix the dry ingredients in a bowl. Add the margarine and olive oil, then gradually add the water, little by little, until you have a dough that can be formed into a ball. Work quickly with your hands. Shape into a disc, wrap in plastic wrap, and place in the fridge.
2. Prepare the apples
Peel and core all the apples. Take the 3 apples for decorating the top, slice them very thinly, and macerate them in the lemon juice and brown sugar. Store in a bowl covered with plastic wrap and set aside.
Dice the remaining 2 apples into small cubes and place them in a deep saucepan with the margarine, lemon zest, lemon juice, brown sugar, cinnamon, pinch of salt, and raisins. Bring to medium-low heat and cook for about 30–40 minutes, stirring occasionally, until the apple softens and the juices thicken slightly. About 5 minutes into the cooking, add the vanilla.
3. Make the custard
In another medium saucepan, combine the lemon zest and sugar. Add the cornstarch and salt and whisk to combine. Add the whole eggs and yolks, whisking until smooth. Add the lemon juice and continue whisking.
Cook over medium-low heat, whisking constantly, until it thickens (about 10 minutes). With a candy thermometer it should reach 160–170°F. Remove from the heat and whisk in the vanilla extract and olive oil, mixing until the oil has fully emulsified into the custard. Transfer to a container and cover with plastic wrap touching the surface. Let it cool down.
4. Blind-bake the crust
Preheat the oven to 180°C (350°F). Grease your baking pan well with margarine and line it with parchment paper.
Take the dough from the fridge and place it in the center of the pan. Carefully spread it with your fingers so it covers the bottom and sides. Try to make it very thin — it is much more delicious with a thin crust. If it breaks somewhere, take a bit from an area with more dough and patch the hole. It takes time, but it’s worth it!
Blind-bake for 15 minutes. Remove the pie weights and parchment and bake for another 10 minutes at 160°C.
Let the crust cool. Don’t worry if it cracks a little — this often happens with thin olive-oil crusts. Once the tart is finished, no one will notice, and your slices will still be perfect.
5. Assemble the tart
Spread the custard over the crust. Then spread the apple compote over the custard. Finally, arrange the apple slices on top, starting from the outside and working your way to the center in overlapping circles.
Sprinkle brown sugar over the slices and dot a few small pieces of margarine on top for flavor.
Bake at 180°C for 25 minutes, until the edges are golden.
If you want a glossy finish, you can brush a little warm peach or strawberry jam over the apple slices. Slightly heat the jam to loosen it, then brush it delicately while the tart is still hot.
Let the tart cool completely before storing it in the fridge, loosely covered with plastic wrap.
