Apple Tart

• None None FOR THE PASTRY CREAM
• 2 cups milk
• 1 tsp vanilla bean paste
• 4 None egg yolks
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp butter, softened
• None None FOR THE TART
• 1 sheet frozen puff pastry, thawed
• 4 medium red-skinned apples
• 1 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp apricot jam

1. For the pastry cream, heat the milk and vanilla bean paste in a medium saucepan on medium heat, until almost boiling. Meanwhile, whisk the egg yolks, sugar and cornstarch in a medium heatproof bowl. Gradually whisk in the hot milk. Return the mixture to the pan and whisk on low heat for about 5 mins or until thickened. Remove from the heat and stir in the butter. Cover the surface with plastic wrap and refrigerate the pastry cream until firm.
2. Roll the pastry between sheets of parchment paper until large enough to line a greased 9-inch square tart pan with removable bottom. Lift the pastry into the pan and press into the bottom and sides; trim the excess pastry. Prick the bottom all over with a fork. Cover and refrigerate for 20 mins.
3. Preheat the oven to 350u0b0F. Core, halve and thinly slice the apples. Combine the apple, sugar and lemon juice in a medium bowl. Spread the pastry cream into the tart crust. Arrange the apple slices in slightly overlapping rows, over the top. Drizzle with any juices.
4. Bake for about 40 mins or until the pastry and apples are golden.
5. Combine the jam and 1 tbsp water in a small saucepan. Bring to a boil, stirring constantly, until smooth. Brush the mixture over the top of the apple. Cool, then refrigerate for about 1 hour before cutting and serving. Dust with a little sifted powdered sugar, if desired.

cream, milk, vanilla bean paste, egg yolks, sugar, cornstarch, butter, pastry, apples, sugar, lemon juice, apricot

Taken from recipes-plus.com/api/v2.0/recipes/36103 (may not work)