Apple tart with hazelnuts

The apple tart with hazelnuts is a rather special version of the classic apple pie. A recipe that combines shortbread with hazelnuts and combines it with a custard to enhance the taste of apples.

INGREDIENTS FOR 6 PEOPLE:

300 gr white flour type "00"
120 grams of sugar
120 grams of butter
50 grams of hazelnuts
1 egg
1 baking sachet for cakes
1 lemon
5 red apples
salt

FOR THE PASTRY CREAM
1 yolk
1 egg
80 grams of sugar
30 gr white "00" type flour
250 ml of milk
cinnamon

METHOD

Chop the hazelnuts together with the sugar with the mixer (the sugar is used not to lose the hazelnut oil). Add the chopped hazelnuts to the flour and baking powder. Form a crown on the table and add the previously softened butter, the egg, the grated lemon peel and a pinch of salt.

Knead quickly to avoid melting the butter (everything should be done on a marble surface that helps keep the dough temperature low). Cover the hazelnut shortcrust pastry with a cloth and put to rest in the fridge for about 20 minutes.

Prepare the custard, heat the milk in a large saucepan. Separately, beat the egg yolk and the whole egg with the sugar, add the flour. When you have obtained a homogeneous mixture, pour it into the boiled milk. Cook for about ten minutes, stirring with a whisk. Then let the custard cool down, stirring occasionally to avoid lumps.

Spread the shortcrust pastry with hazelnuts and cover a baking pan.
Peel and dice 2 apples and add them to the custard. Stuff the base of the tart.

Cut the remaining apples into thin slices and arrange them on the cake to form a regular pattern.

Bake in preheated oven at 180 ° C for 40 minutes.
Remove from the oven and leave to cool.

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