Ingredients:
Shortcrust pastry
- 2 eggs
- 100 g sugar
- ½ sachet of yeast
- 350 gr flour
- 75 g seed oil
- Grated rind of 1 lemon
custard
- 500 ml milk
- 100 g cornflour
- 50 g sugar
- 1 lemon
Decoration
- 5 rennet apples
- 1 lemon
- 3 tablespoons brown sugar
Procedure:
Shortcrust pastry
- Combine eggs and sugar in a bowl, mix, and add sifted flour with baking powder.
- Next incorporate the grated rind of one lemon and the oil to the mixture.
Knead the mixture until smooth and firm.
- At this point, wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. [The shortcrust pastry can be prepared in advance, even the day before!]
Pastry cream
- In a small saucepan mix the cornstarch and sugar and add the eggs, stirring everything together.
- Slowly pour in the room temperature milk while continuing to stir with the whisk so that no lumps are created.
- Add the lemon zest and put on the heat over a very low flame, always stirring and bringing to a boil.
- Continue stirring until the cream has reached the right density [If the cream struggles to slide off a spoon it can be considered ready!]
Decoration- Peel and core the apples, cut them into thin slices of similar size to facilitate cooking, and sprinkle them with lemon juice to prevent them from oxidizing and blackening.
- Meanwhile, roll out the shortcrust pastry.
- Cut out the lemon zest with a peeler, trying to avoid as much as possible the white part that about 5 mm thick, butter and flour a cake pan with a removable bottom (or line it with baking paper) and line it with the shortcrust pastry.
- Prick the bottom with a fork and spread a layer of cream on top with the help of a spatula.
- Arrange apple slices all over the surface and sprinkle with brown sugar. Bake at 180°C in a preheated, ventilated oven until the pastry is golden brown and the apples slightly caramelized at the edges.
