• 45min
  • 30min
  • Intermediate
  • 4 Servings
2 votes
Simone Zanoni


  • 4 Pink Lady® apples
  • 1 vanilla pod
  • 5 egg yolks
  • 50 cl milk
  • 60 g melted butter
  • 10 to 12 filo pastry sheets
  • 4 tablespoons of apricot jam
  • 100 g vanilla sugar (100 g sugar blended using a food processor with pieces of previously used vanilla pods)
  • 50 g cornflour
  • The juice and zest of 1/2 an organic, untreated lemon
  • Two 22 cm-diameter tart rings
  • Icing sugar


  1. Preheat the oven to 180°C
  2. In a saucepan, heat the milk over low heat.
  3. Mix the egg yolks with the vanilla sugar using a whisk.
  4. Add the cornflour and mix again.
  5. Pour the milk over the egg yolk, sugar and cornflour mixture, and whisk again.
  6. Pour the mixture back into the saucepan used to heat the milk, and cook over low heat, all the while whisking to obtain fine crême patissière (pastry cream).
  7. Add lemon juice and zest and mix again. Set aside.
  8. Open the vanilla pod, remove the seeds and add them to the melted butter, and mix.
  9. Start assembling the filo sheets by brushing each sheet with vanilla butter. Place ten to twelve sheets on top of each other and arrange them on a baking tray.
  10. Cover the base of the tart with a thin layer of the previously made crème pâtissière.
  11. Cut the apples into slices using a mandolin slicer, and arrange them harmoniously in a rosette on the crême patissière.
  12. Brush the surface of the tart with apricot jam and sprinkle with icing sugar.
  13. Trim the edge of the tart by cutting off the excess filo pastry.
  14. Use the excess filo pastry to make the base of the second tart by placing it in the second circle. Add crême patissière to the bottom of the tart.
  15. Cover the cream with the rest of the apples simply cut into cubes.
  16. Brush with apricot jam and sprinkle with icing sugar.
  17. Place both tarts in the oven and bake for about 25-30 minutes.

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