Apple Tart with Apple Jam and Custard


Articolo disponibile anche in: Italian

These Apple Tart is a delicious dessert, made up of a fragrant vanilla and lemon short crust pastry, filled with a delicate apple compote and a vanilla custard.

apple tart recipe

Apple Tart with Apple Jam and Custard

The apple and custard tart is a true classic among homemade desserts, it is easy to prepare since the ingredients are normally present at home. Excellent as a breakfast cake, but also as a delicious dessert. The Apple Tart With Apple Jam And Custard is a variant of the tart with apple jam and cream, a true classic among homemade desserts in Italy. Instead of using raw apples, I prepared a simple apple compote using only vanilla, in order to enhance the taste and sweetness of the apples. The cream is a normal custard and the pastry is always flavoured with vanilla and lemon peel.

I made the apple compote with the apples I had available at the time, but if you want, you can choose your favourite apples to prepare it.

Given the quantities prepared, I was able to prepare two medium-sized ones. A low one decorated with the classic grid and a high one covered with a thin, pie-style pastry disk. They are both very good, but the tall one, given the greater amount of filling, is really super tasty. In both cases, if you serve the apple and jam tart as a dessert, you can accompany it with a scoop of vanilla or “Fior di Latte” ice cream to make it even more special.

How do you Make Apple Tart Recipe From Scratch

Start by preparing the custard, once ready pour it into a bowl or baking dish and cover it in contact with kitchen film so that it does not oxidize on the surface. This creates the classic skin, which will then lead to lumps. Cut the fresh apples into small pieces and put them in a pot with all the other ingredients and cook over low heat for 1 hour. Once cooked, put it to cool.

Prepare the shortcrust pastry, form a fountain with the flour, put the cold butter into small pieces in the centre and start working it with the flour. Once crumbled, reform the fountain and put the eggs, vanilla and grated lemon peel in the centre and mix everything. If the pasta is too dry, you can add 2 Tbsp of cold water. Leave to rest for 30 minutes in the fridge.

how do you make apple tart

In the meantime, soak the raisins in hot water for 15 minutes then drain and put them in the liqueur (rum, brandy or whatever you prefer).

Roll out the pastry, butter and flour it and line it with the pastry. Preheat the oven to 180 °C and squeeze the raisins.

Spread a first layer of apple compote, sprinkle the raisins on the compote and spread a layer of cream. With the remaining dough, create a decoration on the tart, and bake for 25 minutes. Once cooked, turn it out of the mould and let it cool on a rack. Let it cool completely before serving, or serving the Apple Tart hot with a spoonful of ice cream.

If you love apple desserts, have a look at our Apple Based Recipes! Among the many, I recommend the Cinnamon Apple Cookies and the Apple Tart Puff Pastry Peach And Cream.

5 from 1 vote

Apple Tart With Apple Jam And Custard

Delicious and delicate tart with a rich filling of apple compote and custard, perfect for welcoming autumn.
Porzioni 16 portions
Tempo di Preparazione 1 hour
Tempo di Cottura 25 minutes
Fridge 30 minutes
Tempo totale 1 hour 55 minutes


  • 1 Tart Pan 20 cm Ø



  • ½ L Milk
  • 100 g Caster Sugar
  • 2 Eggs
  • 35 g Cornstarch
  • 10 g Pastry Flour
  • 1 tsp Vanilla Extract or beans

Apple Compote

  • 800 g Apples
  • 50 g Caster Sugar
  • 60 g Butter
  • ½ tsp Vanilla Extract

Shortcrust Pastry

  • 450 g Pastry Flour
  • 120 g Butter cold
  • 2 Eggs
  • 1 Lemon Peels grated
  • ½ tsp Vanilla Extract

Other Ingredients

  • 50 g Raisins
  • Water hot
  • 30 g Rum or brandy
  • Butter for the pan
  • Pastry Flour for the pan



  • Boil the milk with 50 g of sugar.
  • Work the remaining sugar with the eggs and vanilla, add the cornstarch and flour.
  • Once the milk is steaming, pour it a little at a time into the egg mixture, taking care to mix well with a whisk. Put it back to cook over low heat, stirring constantly.
  • Stir and cook it until it comes to a boil, then cook for 1 more minute and then turn it off and remove it from the heat source. Pour it into a bowl and cover it with cling film in contact with the cream and let it cool.

Compote Of Apples

  • Peel and grate the apples, put them in a saucepan with butter, sugar, vanilla and cook over low heat for 1 hour.
  • Once cooked, let the compote cool completely.

Shortcrust Pastry

  • Make a fountain with the flour, put the cold butter into small pieces in the center and start working it with the flour. Once crumbled, reform the fountain and put the eggs, vanilla and grated lemon peel in the center and mix everything.
    If the pasta is too dry you can add 2 Tbsp of cold water.
  • Once kneaded, wrap it in plastic wrap and put it in the fridge for 30 minutes.

Tart Preparation

  • Soak the raisins for 15 minutes in hot water, once drain, squeeze them and put them in rum or brandy.
  • Butter and flour the pan and lightly steam the raisins from the rum.
  • Heat the oven to 180°C.
  • Roll out the dough and line the pan. Start spreading the first layer of apple compote.
  • Spread the raisins all over the compote, and then also spread the cream layer.
  • Roll out the remaining dough and make strips of dough with a wheel and create a decoration of your choice on the tart.
  • Bake in the oven for 25 minutes.
  • Once cooked, let it cool for about ten minutes in the pan, then unmould it and let it cool completely on a wire rack before serving.
Chef: Taira by R.J.
Calorie: 292kcal
Course: Sweets and Desserts
Cuisine: Recipes Journey Original
Keyword: Baked Sweet, Pie
Difficoltà: Easy
Temperatura: 180 °C/356 °F


Serving: 187g | Calories: 292kcal (15%) | Carbohydrates: 46g (15%) | Protein: 7g (14%) | Fat: 8.9g (14%) | Sugar: 20g (22%)

Le informazioni nutrizionali mostrate sono una stima fornita da un calcolatore nutrizionale online. Non deve essere considerato un sostituto del consiglio di un nutrizionista professionista.

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