Portuguese Apple Tart (Tarte de Maçã)

This beloved Tarte de Maçã - Portuguese Apple Tart is enjoyed throughout winter in Portugal thanks to being made with a puff pastry, easy homemade custard and layer of sweet apples. This makes for a comforting and perfect dessert for family gatherings.

Ingredients and substitutions for Portuguese Apple Tart

• Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
• Lemon juice: The juice helps draw out the juices from the apples and the acidity helps the apples to not go brown.
• Puff pastry: The best option here is store bought to make life easier! Flaky puff pastry works great and you'll see those layers shine through.
• Sugar: Superfine/caster sugar gives sweetness without addtional flavor to the tart, you could substitute with raw sugar, though this would take longer to dissolve into the syrup. The sugar helps to heighten the flavor of apples in our tart without adding additional flavor as a brown sugar would do.
• Milk: Whole milk was used here, though if you prefer, a creamy dairy free milk would work, but would likely not have the same results.
• Eggs: Adding structure and making our custard what it is, result in our rich and creamy custard so it is best not to remove or replace.

See recipe card for quantities.

How to make Portuguese Apple Tart:

Step 1: Apples: Toss the apples and lemon juice together in a bowl.

Step 2: Pastry: Roll out the pastry, press into the baking dish and blind bake. Cool completely.

Step 3: Custard base: Whisk the eggs, sugar and flour in a bowl whilst you heat the water and milk until simmering.

Step 4: Thickened custard: Add the hot milk to the eggs in stages, whisking to combine. Heat and whisk until thickened.

Step 5: Pastry filling: Pour the custard into the pastry and smooth out.

Step 6: Apples and spices: Lay the apples evenly on top and sprinkle over the sugar and ground cinnamon.

Step 7: Bake: Until the custard is set and the apples look golden on top.

Step 8: Slice and serve: With or without a scoop of ice cream. Dig in!

More European apple recipes you'll love

Kerry Apple Cake

Dutch Apple Pie

Versunkener Apfelkuchen - Sunken Apple Cake

Portuguese Apple Tart (Tarte de Maçã)

Sylvie Taylor

Enjoy this traditional Portuguese Apple Tart - Tarte de Maçã. Made with a buttery crust, custard filling and sweet apples. This classic dessert is simple, comforting, and perfect for family gatherings.

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Portuguese

Servings 10

Calories 292 kcal

Ingredients

  

1x2x3x

Tart

• 3 large / 4 medium apples peeled, cored and sliced
• 14 grams / 1 tablespoon lemon juice
• 400 grams / 14 ounces puff pastry

Custard

• 240 grams / 1 cup mik
• 60 grams / ¼ cup water
• 150 grams / ¾ cup superfine/caster sugar
• 40 grams / ¼ cup plain flour
• 165 grams / 3 large eggs room temperature

Topping

• 28 grams / 2 tablespoons superfine/caster sugar
• 2 grams / 1 teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 180C/350F.

Apples

• Toss the apples and lemon juice into a bowl and stir together. Set aside.

Pastry

• Roll out your dough and press evenly into the baking dish, covering with parchment paper and filling with beans or rice up to the edges.
• Bake until light golden, approximately 20 minutes.
• Remove from the heat and remove the beans and parchment paper. Set aside to cool. Lower the heat in the oven to 160C/320F.

Custard

• Meanwhile, pour the milk and water into a saucepan and heat on low until lightly simmering.
• Add the eggs to a separate bowl and toss in the sugar and flour, whisking until smooth and paler in color.
• Remove the milk and water from the heat and pour 2 tablespoons into the egg mixture, whisking swiftly to combine.
• Repeat with another 2 tablespoons, whisking to incorporate before whisking in the remaining warm milk mixture to the eggs.
• Pour into your saucepan and return to the heat, whisking until it thickened to stick to the back of a spoon and smooth.
• Pour into the pastry shell and smooth out.
• Drain the apple slices and lay evenly around the top of the custard.
• Stir the sugar and ground cinnamon together and sprinkle over.
• Bake until lightly golden, approximately 20 minutes.
• Remove and allow to cool completely.
• Slice and serve as is or with a scoop of vanilla ice cream.
• Enjoy!

Notes

• Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
• Tart dish: A fluted ceramic tart dish used for this recipe is 24 centimeters or 9.5 inches, a medium size.
• Best served: As is, with a scoop of ice cream, drizzle of cream or even a little caramel sauce.

Adapted from Continente

Nutrition

Calories: 292kcal

Keyword apple, custard, fall dish, pastry

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