Anita’s Amazing Apple Cream Tart

I know you’re all going to love this recipe! A ready puff pastry made a wonderfully fluffy delicious crust, fresh layers of soft Fuji apples instead of apple compote with a Homemade creamy and silky vanilla filling. Spread the love!

Ingredients

1 large puff pastry defrost Pastry Dough 17.3 oz sheet

4-5 fuji apples, peeled and sliced

1/2 teaspoon cinnamon

1/3 teaspoon pumpkin spice

3 Tablespoon brown sugar + one for dusting the dough

1 lemon juice and zest

2 tablespoon Strawberry jelly

Pastry Cream Ingredients

1 1/2 cups of whole milk

1/2 cup sugar

3 egg yolks

2 Tablespoon corn starch

1 Tablespoon butter

1 teaspoon vanilla paste or extract

Preparation

1. Slightly Butter your 9-inch round baking dish. Set aside. Preheat oven to 389 grades Farenheit.
2. Roll out your dough into your baking dish.
3. Sprinkle with 1 tablespoon of brown sugar 
4. Using a fork poke the dough all around. Bake for 15 to 20 minutes until puffy and golden brown. Remove from oven.
5. Brush dough with strawberry jelly. 
6. Meanwhile use a sauce pot and heat milk with vanilla until slightly starting to boil at medium heat. Remove from heat. In a different bowl beat egg yolks with sugar until pale. Add cornstarch and stir. Incorporate egg yolks mixture into the milk and place back at low heat whisking continually until thicken into a pudding consistency.
7. Remove from heat and set aside.
8. Start cooking your apples: Place them sliced and peeled in a pot with 3 Tablespoon of brown sugar, cinnamon, pumpkin spice. Add lemon juice and zest of the lemon. Cook for about 10-12 minutes or until tender and golden.
9. Pour pastry cream and spread it over jelly.
10. Align your cooked delicious apples all around making the design you prefer. Enjoy and Spread your Love!