I was window shopping at one of my favourite pastry shops in Torino, Perino Vesco. In the window, I spied a tart with caramelised apples melting into a creamy vanilla custard cradled by crisp pastry. About the same time, a reader was asking me about fruit and custard tarts. By happy coincidence, when I got home I realised I somehow managed to accidentally order about 3 kilos of apples. I took this series of events to be a sign that I was to make apple-based desserts. First we made a lusciously creamy apple cake with Nutella that disappeared before it had a chance to cool. Sorry no photos of that one. I’ll have to try again. I then thought I would seize the opportunity to try making the apple custard tart I saw in Torino while praying the children were too full of apple cake to demolish the tart before I had a chance to shoot it.
That would be a keeper recipe for me ! Cannot wait for apple season . Great find.
Grazie Torino, grazie Janet
Glad you like it Charlotte. I will try the strawberry and rhubarb combo next and let you know how it comes out.
I would love the recipe for the strawberry rhubarb tart. My rhubarb plants just woke up from their winter sleep. Thank you for your blog. I love it! Would love to see some posts of the Abruzzo region. My family roots are in LAquila, Pacentro.
Hi Antonio, Thanks for commenting. I was just thinking today when to make that version of the tart. I will let you know when I get it perfect. We were invited to harvest saffron in Abruzzo in October and my children really want to do it. Hopefully I will have some good photos for you from our little agricultural tour. What a lovely part of the country to have roots.
Hi, So I worked it out. I made 1.5 times to pastry to make a lattice top. You could do 2x the pastry and cover. Basically you take 400 grams chopped rhubarb and mix it with 250 grams of sugar, 2 eggs, 35 grams cornflour/cornstarch and a pinch of salt. Place the pastry in the baking pan, prick with a fork, top with the pastry cream, top that with the rhubarb mixture and add your lattice top. Bake at 180 C for 45 to 50 minutes. Serve with sliced strawberries or puree fresh strawberries in a coulis and serve with the tart. Strawberries and rhubarb are a match made in heaven. I’ll add it to the site when I manage to get the photos edited but I wanted to make sure you had it now as your rhubarb is ready. Enjoy!