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Difficulty

Low

Rustic apple pie

Simple and yummy tart with an apple-filled flan-like batter covered with a thin layer of apricot jam

Sliced apple

Apricot jam

Flan-like batter

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Ingredients

Ingredients

Yields

12 servings

Flan-like batter

250 g of eggs (5)
190 g of whole milk
125 g of brown sugar or cane sugar
125 g of rice flour or all-purpose flour
65 g of heavy cream (35% fat)
65 g of butter
40 g of rum
12 g of baking powder
5 g of vanilla
3 g of salt

Assembly

1400 g of assorted apples
50 g of apricot jam
50 g of neutral glaze
20 g of powdered sugar

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Directions

Directions

Prep. time

20m

Flan-like batter
- 250 g of eggs (5)
- 190 g of whole milk
- 125 g of brown sugar or cane sugar
- 125 g of rice flour or all-purpose flour
- 65 g of heavy cream (35% fat)
- 65 g of butter
- 40 g of rum
- 12 g of baking powder
- 5 g of vanilla
- 3 g of salt
- In a bowl, mix all the ingredients at room temperature, adding the sifted flour and baking powder.
- Next, whisk with a hand whisk until you achieve a smooth, lump-free mixture.
- Set aside.
Assembly
- 1400 g of assorted apples
- 50 g of apricot jam
- 50 g of neutral glaze
- 20 g of powdered sugar
- Start by washing, peeling, and coring the apples.
- Next, cut them into quarters, and using a mandoline or a knife, slice them into pieces about 2–3 mm thick.
- Now, add the apple slices to the flan batter and mix well to ensure every slice is thoroughly coated.
- Bake with top and bottom heat for 50 minutes at 180º C. Midway through baking, it is advisable to cover with aluminium foil to prevent the apples from burning.
- Finally, let the tart cool to room temperature, mix the apricot jam with the neutral glaze, and brush it over the centre of the tart. Sprinkle a little powdered sugar along the edge.
- Store in the fridge until serving, and bring to room temperature for 20 minutes before serving.

Flan-like batter

250 g of eggs (5)
190 g of whole milk
125 g of brown sugar or cane sugar
125 g of rice flour or all-purpose flour
65 g of heavy cream (35% fat)
65 g of butter
40 g of rum
12 g of baking powder
5 g of vanilla
3 g of salt

Assembly

1400 g of assorted apples
50 g of apricot jam
50 g of neutral glaze
20 g of powdered sugar