Apple pies with puff pastry and pastry cream are a classic in home baking. Surely there are many who remember having eaten it at home on holidays, when they wanted to end the meal with something sweet and delicious. Likewise, making it at home is simple, the most complex thing will be making a pastry cream, but if you follow the advice that we provide you, you will see that there is no mystery and that in a short time you will be enjoying a delicious puff pastry cake like any other. Life. Go preparing the ingredients, that you will be able to discover all the secrets to easily and simply make a puff pastry tart with pastry cream and apple like those of yesteryear.
Contents
Ingredients to make apple pie, puff pastry and pastry cream:
- For the pastry cream:
- 250 milliliters of milk
- 1 lemon
- 2 egg yolks
- 75 grams of sugar
- 25 grams of cornstarch
- For the cake:
- 1 rectangular puff pastry sheet
- 3 apples
- 3 tablespoons fifteen, pumpkin or apricot jam
How to make Apple pie, puff pastry and pastry cream:
- To get started with the recipe, you must first prepare the pastry cream. To do this, put the milk in a saucepan over the heat with a piece of lemon peel. Second, you must cut the skin with a vegetable peeler, this will help you to make it thinner and with less white part.
- While the milk is boiling, you must prepare the egg yolks in a bowl together with the sugar and cornstarch. With some manual rods, beat until a white cream remains. It may be difficult at first, but keep beating until you get a creamy mixture.
- When the milk is boiling, remove it from the heat and gradually add it to the mixture of yolks, sugar and cornstarch. Keep beating while you add the milk so that the yolks do not curdle.
- When you have added all the milk to the cream, you must return everything to a saucepan over the heat and constantly stir with the manual rods until you get a very thick pastry cream.
- Next, transfer to a bowl and cover with plastic wrap. The plastic wrap has to touch the cream to prevent a dark and unsightly film from forming on top of the custard. Then, let it cool a little and take it to the fridge until it finishes cooling completely. More or less in half an hour you will have it ready to use.
- When the pastry cream is cold, you must prepare the apples. To do this, you must heart them, peel them and cut them. Then cut them into quarters and finally into thin slices.
- Next, preheat the oven to 200ºC with heat up and down. Next, line a tray with baking paperand put the puff pastry sheet on it. You can leave it as is or cut it in two, as we have done to reduce cooking time. If you decide to cut the puff pastry into two halves, place them apart from each other, since they tend to grow once they are in the oven.
- Next, take the pastry cream out of the fridge; you must remove the plastic wrap and also the lemon skin. Then, spread the pastry cream over the two halves of the puff pastry, but leaving at least an inch on each side free of pastry cream.
- Next, you must deposit the apple slices on the puff pastry sheets. Start at the top and lightly mount some slices on top of the others. Now, you must put the puff pastry and custard apple pie in the oven. Put the heat only down and bake at 200ºC for 15 minutes. Then, put the option on top and bottom and leave it for another 10-15 minutes until you see the edges start to brown.
- Finally, you should let the cake cool on a wire rack and brush the entire surface of the cake with jam.
- Tip: if the jam is very thick, add two tablespoons of water and heat it in the microwave, you will see that it can spread much better
