Puff-Pastry Apple Tart with Pastry Cream
This recipe reproduces TV Guia's published rectangular formula: open puff pastry, pastry cream, Golden apple and quince jelly. Jornal da Bairrada's round version is recorded in the notes as an independent variant.
- Yields
- 1 rectangular tart
- Prep
- Not stated separately by the source
- Cook
- 25 min
Ingredients
- 400 g Puff pastry
- as needed Flour for dusting
- 300 g Prepared pastry cream
- 2 Golden apples
- juice of 1 large lemon Lemon juice
- 50 g Light brown sugar
- as needed for brushing Quince jelly
Method
Heat the oven to 200°C. Dust the work surface with flour, roll the puff pastry into a rectangle and trim the edges.
Score a border along each side without cutting through the pastry. Prick the inner area with a fork and spread the pastry cream inside the borders.
Halve the apples, remove the seeds and slice them. Coat with the lemon juice and arrange the slices over the cream.
Sprinkle with the light brown sugar and bake for about 25 minutes.
Allow to cool slightly, then brush the apple with quince jelly.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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