Apple pie

A semi-wholemeal shortcrust pastry to give a rustic taste, a veil of custard to give taste and softness and many many thin slices of apples sprinkled with brown sugar and a spoonful of melted mint butter for lovers of unusual flavors for an excellent tart for breakfast as a snack, rich and delicious and with lots of seasonal apples and lots of flavor.

Time of realization: 1 hour + rest
Degree of difficulty (1 to 5): 1

Ingredients
For the pastry
150 g of 00 flour
150 g of whole wheat flour
100 g of butter
100 g of sugar
1 whole egg
1 yolk
1 pinch of salt
1/5 grated lemon peel

For the cream
2 whole egg
100 g of sugar
50 g of 00 flour
500 g of whole milk
1 pinch of salt
lemon zest

For the apple filling
3 thinly sliced ​​apples
2 spoons of brown sugar
30 g of melted butter
3 mint leaves

Procedure for making the apple tart

With thermomix

Shortbread
put the soft butter and sugar in the thermomix jug 20 sec. vel 4; add the whole egg 10 sec. vel 4, add the yolk 10 sec vel 4; add the flour, grate the lemon peel, add a pinch of salt, 1 minute vel ear.
Collect the pastry, compact, flatten and leave to rest covered in the fridge for 30 minutes.

Crema
Insert the eggs with the sugar 2 min speed 4. Add the flour and after 15 sec speed 4 add the whole milk to icing 1 for 30 minutes at 100 ° C. When the thermomix is ​​off, add the lemon zest to leave turning for a few minutes, allow to cool.

Graduation
Roll out the pastry between two sheets of parchment paper taking the circumference with the pan on top. Cut out the paper oven and place it in the pan with holes in the bottom.
Pour in the cream and arrange the thinly sliced ​​apple slices with the peel. Sprinkle with two tablespoons of brown sugar, melt the butter with the mint leaves and brush the apples. Bake for about 35 minutes in a static oven at 180 ° C.

With planetary

Shortbread
Combine soft butter and sugar in the bowl and whisk lightly. First add an egg, turning slightly to let it absorb, add the yolk. Add the flours, salt, herbs and mix as long as necessary without exceeding. Collect the pastry and after having flattened it, keep it in the fridge for about 30 minutes.

Crema
Combine the eggs with the sugar in a saucepan and whisk lightly with a hand whisk, add the flour, then gradually add the milk, melting the mixture well and cook until it thickens and boils for about 5 minutes from when it begins to to boil. Turn off and add the lemon zest for a few minutes.

Graduation
Roll out the pastry between two sheets of parchment paper taking the circumference with the pan on top. Cut out the parchment paper and place in a pan with holes in the bottom. Pour in the cream and arrange the thinly sliced ​​apple slices with the peel. Sprinkle with two tablespoons of brown sugar and melt the butter with the mint leaves and brush the apples. Bake for about 35 minutes in a static oven at 180 ° C.
The recipe was made by Antonella Audino.