Apple Tart (Torta di mele)

Ingredients, serving 4
500 gr (17-63 oz) Shortcrust Pastry Dough
2 Granny Smith Apples
300 gr (10.58 oz) Pastry Cream
Flour
Refined Sugar and Icing Sugar to garnish

VIDEO RECIPE
Apple Tart (Torta di mele)

VIDEO RECIPE
Shortcrust Pastry Dough (Pasta frolla)

VIDEO RECIPE
Pastry Cream (Crema Pasticcera)

Cut a piece of dough and work it with your hands, forming a cylinder
Dust your work surface with flour, place the dough on it and lightly press the cylinder with your hands. Using a rolling pin, begin to roll up the dough. Lightly flour your working surface to avoid dough from sticking. Roll it again lengthwise to make it uniform

Take a tart pan, place it in the centre of pastry and with a sharp knife cut a circle all round the pan, keep the size of the circle larger than the tart pan, remove the exceeding pastry and place the pastry circle on the tart pan. Gently press the pastry to the bottom and edges of the pan being careful not to rip it and cut away any excess and remove it

Transfer the pastry cream to a pastry bag and fill the tart making a circular movement from the centre outwards, avoid putting too much cream. Now quarter the apples, peel them and remove the core
Cut every segment into thick slices and arrange the apple slices on pastry beginning with the outer edges, slightly overlapping them.
Sprinkle a little sugar over the top of the tart, place the tart in preheated oven and bake at 195 C (383 F) for about 15 minutes. Remove your tart from oven, let it cool and sprinkle with icing sugar