*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
- 1 tbsp. sugar
- 1 egg yolk
- 3/8 c milk
- 1 inch vanilla bean
- Demerara sugar, for garnish
- 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.
- Preheat the oven to 400°.
- Fill a large pot or bowl with ice water so that the creme anglaise can be cooled immediately.
- 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.
- In the meantime, create creme anglaise.
- In a saucepan heat the milk and vanilla beans split lengthwise just until it starts to boil.
- Whisk sugar and egg yolk in a medium bowl until well blended.
- Gradually whisk hot milk mixture into yolk mixture.
- Remove vanilla pod and pour the mixture back into the saucepan and cook over low heat.
- 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.
- When it becomes thick, remove it from the heat and soak it in the prepared ice water to cool it.
- Remove the dough from the refrigerator.
- 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.
- Remove the dough from the oven, spread creme anglaise, arrange apple slices in any shape you like, and sprinkle with demerara sugar.
- Reduce the heat to 375° and bake for 25 minutes to complete.
- Please, enjoy your Apple Blossom Tart freshly baked.