Apple tart

First make caramel apples. Cut the apples into quarters and remove the cores. Add 65g of butter to a pan, put in the apples, add a small amount of cinnamon powder, and cook over low heat for 15 to 20 minutes until the apples become soft.

Take another pot, add white sugar and water, split a vanilla pod, scrape out the seeds, and put both the seeds and the pod into the pot. Cook until caramel-colored, turn off the heat, and add 65g of butter. Pour into a baking pan, place the apples on top, and bake at 180°C with both top and bottom heat for 25 minutes, checking the color of the apples. The apples should not be overcooked, otherwise it will be difficult to place them on the tart later. For a traditional upside-down apple tart, at this point, you would directly cover it with puff pastry and bake in the oven; the baking time is relatively long, and the tart would already be quite soft and mushy when done.

When you see the sugar starting to caramelize, immediately turn off the heat and add 65 grams of butter, stirring until smooth.

Put the apples and caramel sauce into the baking pan.

First bake with both upper and lower heat at 180°C for 20 minutes, then take it out and flip it, and continue baking for another 20 minutes.

The baked caramel apple has changed color and the apple has softened.

Next, make the tart crust: weigh and mix the flour ingredients, then sift.

Add the flour to the butter, and the butter should be just taken from the refrigerator.

Rub into granule form.

Add the egg liquid in small amounts multiple times.

The dough should form a ball.

Roll into thin sheets and refrigerate for at least 1 hour.

Next, make the custard sauce by mixing the eggs and white sugar evenly.

Add flour and cornstarch, and mix evenly.

After heating the milk and butter over low heat, pour them into the egg mixture, stirring continuously while pouring.

Pour the egg and milk mixture back into the pot, stir quickly over medium heat for 30 seconds, then immediately turn to low heat.

Stir until thickened, then remove from heat.

Roast soybean powder at 180 degrees for 5 minutes. If you don't have it, you can skip it, or you can use other flavored powders or nut powders.

Add soybean flour to custard.

Stir evenly.

Frame the flower bag for later use.

Place into a pie pan, poke holes in the bottom, and bake at 180 degrees with top and bottom heat for 15 minutes.

Brush a layer of jam on the baked tart shell, or you can skip it.

Squeeze the custard, then smooth it out with a spatula.

Smooth it out with a spatula.

Put up caramel apples.