Ingredients
For the Dough
- 2½ cups (300 g) all-purpose flour
- ½ cup (50 g) powdered sugar
- Pinch of salt
- 1 tsp baking powder
- ¾ cup (180 g) cold butter, cubed
- 1 large egg
For the Apple Filling
- 6 medium apples (Golden or Granny Smith work best)
- Juice of ½ lemon
For the Custard
- 2 cups (500 ml) milk
- 2 large eggs
- ½ cup (100 g) sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Optional Topping
- Sliced almonds
- Powdered sugar for dusting
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Instructions
1. Make the Dough
- In a bowl, mix flour, powdered sugar, salt, and baking powder.
- Rub in cold butter until crumbly.
- Add egg and mix until a soft dough forms.
- Wrap and refrigerate 20 minutes.
2. Prepare Apples
- Peel apples and remove cores carefully (keep apples whole).
- Toss with lemon juice to prevent browning.
3. Make Custard
- Whisk milk, eggs, sugar, cornstarch, and vanilla.
- Cook over medium heat, stirring constantly, until slightly thickened.
- Remove from heat (do NOT overcook).
4. Assemble
- Preheat oven to 350°F (180°C).
- Line a rectangular or loaf pan with parchment.
- Roll out ⅔ of dough and press into pan bottom and sides.
- Arrange whole apples upright in the pan.
- Pour warm custard over apples.
- Crumble remaining dough on top.
- Sprinkle almonds if using.
5. Bake
- Bake 50–60 minutes until golden
- Cool completely before slicing (VERY important!)
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Serving Tips
- Best served chilled or room temperature
- Dust with powdered sugar
- Tastes even better the next day