Crostata di Mele (Apple Custard Tart)

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  • Each serving
  • 350 cal
  • 19g fat (11g sat)
  • 130mg chol
  • 135mg sodium
  • 45g carb
  • 3g fiber
  • 28g sugars
  • 4g protein


  • 1 3/4 cups plus 2 tablespoons flour, divided
  • 1 1/4 cups sugar, divided
  • 1 lemon, zested
  • Pinch of salt
  • 1/2 cup (1 stick) butter, cut into pieces
  • 2 whole eggs, divided
  • 1 pound baking apples, cored and sliced
  • 2 egg yolks
  • 2 tablespoons kirsch (optional)
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • Powdered sugar, for dusting (optional)


Preheat oven to 350° F.

Place 1 3/4 cups flour, 1/2 cup sugar, lemon zest and salt in a mixing bowl; stir to combine. Cut in butter with a pastry blender until pieces are the size of peas. Add 1 egg and stir until dough is almost gathered. Press dough into a 9 1/2-inch tart pan.

Layer apples over dough in the tart pan. In a bowl, combine remaining 3/4 cup sugar and whole egg, egg yolks, kirsch, vanilla and 2 tablespoons flour. Stir in cream and pour mixture over apples.

Bake until set, about 60 minutes. Cool and dust with powdered sugar.

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