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Basque Apple Tart with Thyme Custard

1h 20 mins
8 people
Prep Time
40 mins
Cook Time
40 mins
Total Time
1h 20 mins
Basque apple tart or Tarta de manzana is a classic pastry dessert served in many restaurants and patisserie shops across the Basque region. The origin of this dessert comes from neighbour France and the adaptation of this classic French dessert to many Basque patisserie shops during the late 19th century as a way of offering discerning clients quality Parisian patisserie products. There are many variations on the recipe, some recipes use short crust pastry, others puff pastry, some fill the tart with apple compote and other recipes use pastry cream. However, one element all recipes agree on is the top layer of thinly sliced apples, brushed with butter, baked in the oven until golden brown and finished with a glaze of apricot jam. On this recipe, I use ready-made puff pastry, thinly rolled into a rectangular pastry case, filled with apple compote, topped with sliced apples and baked in the oven. I like to serve my apple tart with a light thyme crème anglaise. The thyme infused custard pairs really well with the baked apple flavour.
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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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