This recipe is slices of apple tucked into a pastry cream. It combines a tender shortcrust base with ready-made pastry cream and thinly sliced, lemon-bright apples for a tart that is surprisingly straightforward to assemble.
This pie can be served after dinner, on an autumn afternoon with tea, or any time you want the nostalgia of apple pie with the lift of custard. If you love a slightly rustic look with a professional finish, this will be your new go-to dish.
What is a Creamy Apple Tart?
A creamy apple tart is a fruit tart where a crisp pastry shell is filled with smooth pastry cream, then topped with arranged apple slices. It sits somewhere between a classic apple pie and a French tarte aux pommes. It also has the structural confidence of a tart shell, the luxurious mouthfeel of custard, and the fresh, caramelizing apples on top.
Historically, fruit tarts like this come from European baking traditions where custards and pâte brisée/shortcrust were mixed with fruit in visually pleasing, single-layer presentations.
Pro Tips for the Best Creamy Apple Tart
- Keep ingredients cold and work quickly with the dough. Cold butter makes a flakier, more tender crust, so chill the dough as directed.
- Use thin, even apple slices. A mandolin, or a sharp knife, works for uniform slices to help them cook evenly and layer nicely.
- Dock the tart base before blind-baking if you want extra insurance against a soggy center. This recipe uses a cooked custard, which helps, but docking is a cheap insurance policy.
- If you have a jar of vanilla paste or extract, stir ½–1 tsp into the pastry cream for depth. A little lemon zest in the cream brightens the whole tart.
- Warm apricot jam, strained if necessary, brushed on the apples, gives a smooth finish and prevents the apples from drying out.
Frequently Asked Questions
What kind of apples are best for this tart?
Firm, slightly tart apples that hold their shape are best, such as Granny Smith, Braeburn, Pink Lady, or Honeycrisp. If you like a sweeter flavor, mix a sweeter apple, like Gala or Fuji, with a tart one.
Can I make the pastry cream from scratch?
Yes. If you prefer homemade, make a simple crème pâtissière with milk, egg yolks, sugar, cornstarch or flour, and vanilla. Cool it completely before filling the tart. Pre-made pastry cream is a great shortcut and works wonderfully.
Why is the pastry sometimes soggy?
Sogginess can come from under-baked pastry, overly wet fruit, or very hot filling placed into an unbaked shell. Docking or blind-baking the base briefly, placing room-temperature cream, and ensuring apple slices are patted dry help prevent this.
Can I prepare this ahead of time?
You can bake the tart and store it chilled for up to 24 hours; add the almond flakes and glaze just before serving for the best texture and appearance.
Can I Freeze This Tart?
Freezing is not ideal for the assembled tart because custard and fruit textures change on thawing. You can freeze the baked tart shell for up to 1 month. Defrost in the fridge, then fill with chilled pastry cream and arrange apples before glazing and serving.
How to Store the Tart
Store covered in the refrigerator for up to 2–3 days. Keep it loosely covered so the glaze doesn’t stick to plastic wrap, so an inverted shallow container lid over the tart works nicely. Bring slices to room temperature just before serving.
Ingredients
How to Make the Creamy Apple Tart
In a bowl, combine the softened butter, powdered sugar, and a pinch of salt. Beat until smooth and creamy, you should get a pale, almost mousse-like texture.
In a bowl, combine the softened butter, powdered sugar, and a pinch of salt. Beat until smooth and creamy, you should get a pale, almost mousse-like texture.
Crack in the egg and whisk it through until fully incorporated, then add the flour. Wrap the dough in plastic, and refrigerate for 30 minutes.
Crack in the egg and whisk it through until fully incorporated, then add the flour. Wrap the dough in plastic, and refrigerate for 30 minutes.
While the dough chills, peel, core, and thinly slice the apples.
While the dough chills, peel, core, and thinly slice the apples.
On a lightly floured surface, roll out the chilled dough to fit a large tart pan.
On a lightly floured surface, roll out the chilled dough to fit a large tart pan.
Gently transfer and press it into the pan, trimming any excess, and use a fork to prick the base.
Gently transfer and press it into the pan, trimming any excess, and use a fork to prick the base.
Spread the premade pastry cream over the tart base and layer the apple slices on top.
Spread the premade pastry cream over the tart base and layer the apple slices on top.
Place the tart in the preheated oven and bake for 45 minutes at 200°C (400 °F).
Place the tart in the preheated oven and bake for 45 minutes at 200°C (400 °F).
Let the pie cool completely and brush with apricot jam or honey. Then, sprinkle toasted almond flakes over the top, slice, and serve.
Let the pie cool completely and brush with apricot jam or honey. Then, sprinkle toasted almond flakes over the top, slice, and serve.
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