*Use one-half of this Perfect Pate Brisee recipe for one 8′ tart


  • Pate Brisee, one-half of the recipe linked above*
  • 1 apple
  • 1 tbsp. Lemon juice
  • 1 tbsp. sugar

Creme anglaise

  • 1 tbsp. sugar
  • 1 egg yolk
  • 3/8 c milk
  • 1 inch vanilla bean
  • Demerara sugar, for garnish



  1. Cut the apple in two, remove the core, and slice crosswise as thinly as possible. Then sprinkle with lemon juice and sugar and leave for a few hours.
  2. Preheat the oven to 400°.
  3. Fill a large pot or bowl with ice water so that the creme anglaise can be cooled immediately.


  1. Roll out the dough (see "Tips for rolling out the dough" above). When it becomes a circle of about 8 inches, refrigerate the dough again for about 15 minutes to tighten the gluten.
  2. In the meantime, create creme anglaise.
  3. In a saucepan heat the milk and vanilla beans split lengthwise just until it starts to boil.
  4. Whisk sugar and egg yolk in a medium bowl until well blended.
  5. Gradually whisk hot milk mixture into yolk mixture.
  6. Remove vanilla pod and pour the mixture back into the saucepan and cook over low heat.
  7. While constantly stirring with a spatula, heat for about 5 minutes until it thickens. Never bring it to a boil. Whenever it is about to boil, remove it from the heat.
  8. When it becomes thick, remove it from the heat and soak it in the prepared ice water to cool it.
  9. Remove the dough from the refrigerator.
  10. Dock (prick with a fork) all over the dough and bake at 400° for 8 minutes. Rotate the dough 180 degrees halfway through to prevent uneven baking.
  11. Remove the dough from the oven, spread creme anglaise, arrange apple slices in any shape you like, and sprinkle with demerara sugar.
  12. Reduce the heat to 375° and bake for 25 minutes to complete.
  13. Please, enjoy your Apple Blossom Tart freshly baked.