Apple Cinnamon Tart

Ingredients for 6 servings:

• 250 g puff pastry
• 200 g lentils, dried for blind baking
• 3 apples
• 1 lemon(s), the juice
• 125 ml milk
• 125 ml cream
• 1 egg yolk
• 20 g pudding powder, vanilla
• 3 tsp ground cinnamon
• 2 tbsp sugar
• 100 g butter (sweet cream butter)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

autumnally delicious

Preheat oven to 200°C, roll out the puff pastry 3mm thick, and place in a buttered tart tin. Roll up any excess pastry to form a rim. Prick the dough with a fork and line with baking paper. Place the lentils on top and pre-bake the base for 8 minutes. Remove from the oven, remove the lentils, and let cool. Slice the apples and drizzle with lemon juice. Mix the milk with the cream. Mix half with the egg yolk and custard powder. Bring the other half to a boil with 2 teaspoons of cinnamon powder and sugar. Pour in the mixed custard powder and stir until a pudding-like consistency is reached. Pour the mixture onto the pastry. Place the apple slices on top of the pudding. Melt the butter with the remaining cinnamon and drizzle over the apples. Bake the tart for another 15-20 minutes.