Caramelized apple and lemon cream pie is a rich and fragrant autumn dessert with an irresistible filling that melts in your mouth. It’s a real delight with caramelized apples as a base for a velvety lemon or cardamom cream. Everything is enclosed in a tender pastry shell. Absolutely worth trying.
Caramelized apples and lemon cream pie
- 3 apples
- 120 g sugar
- 60 g butter
- 500 g all-purpose or cake flour
- 200 g cold butter
- 300 g white sugar
- 120 g whole eggs
- 1 pinch salt
- grated lemon zest from ½ lemon
- 550 ml milk
- 80 g sugar
- 4 egg yolks
- 40 g potato or corn starch
- grated lemon zest from 1 lemon
- 5 cardamom pods (optional)
Caramelized apples and lemon cream pie – the crust
- Place the diced butter and sugar into the mixer equipped with blades or into the planetary mixer with the paddle or use an electric mixer and a bowl. Process them on medium speed until combined.
- Add a pinch of salt, the eggs and add lemon zest. Blend the butter with the eggs briefly to combine.
- Now add sifted flour and blend to bring the dough together. Turn off the mixer and knead briefly with your hands. Place it on a sheet of baking paper or plastic wrap and flatten it. Wrap it and let it rest in the refrigerator for at least 2 hours.
- Peel the apples, remove the core and cut them into cubes. Pour the sugar into a large pan and add the butter. Turn on the heat and let the butter melt. Now raise the heat and add the apple pieces.
- Cook over medium high heat, stirring often, until the apples are golden brown and slightly soft but not completely cooked. Turn off the heat and let it cool completely.
- Take half a glass of milk from the 550 ml and set aside. Pour the rest into a pan. Add the grated peel of one lemon and, if you like, the cardamom pods. Turn on the heat and slowly bring to a boil.
- While the milk heats, add sugar, starch and egg yolks to the reserved milk. Mix well to combine everything.
- Pass the hot milk through a sieve to remove the peel and cardamom seeds. Now add the milk with the eggs and starch and mix well. Place the pan back on medium-low heat and cook, stirring continuously until the cream thickens. The cream should have the consistency of a rather liquid pudding. Turn off the heat and set aside to cool. To avoid creating a dense part on the surface of the cream, cover it with plastic wrap.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Forming and baking
- Take the shortcrust pastry from the fridge and roll it out with a rolling pin on a lightly floured pastry board to a thickness of 5 mm. Cover the tart pan 22 cm wide and at least 3 cm high. Cut the leftover dough to use later for the garnish. Cover the bottom of the tart with the now cold apples.
- Pour the cold or barely warm cream over the apples and gently level it. Finally, create decorations with the remaining pastry such as classic stripes or other types of decorations.
- Cook your tart in the preheated static oven at 180°C for approximately 50 minutes. Remove from the oven and let cool completely before decorating with powdered sugar and serving.
Store in the refrigerator and consume within a couple of days.
lot of love. B.
p.s. If you are looking for some other delicious dessert with apples I recommend my Cake with aromatic heart with grated apples (photo below) or Soft apple, coconut, lemon and Greek yogurt cake (photo below).