Apple tart

• 350 g of 00 flour
• 250 g of butter
• 100 g of icing sugar
• 5 g of salt
• 1 vanilla pod
• 3 egg yolks
• 8 g of yeast
  600 ml of milk
• 200 ml of cream
• 1 organic lemon (the peel)
• 1 vanilla pod
• 300 g of sugar
• 100 g corn starch
• 8 egg yolks
  4 apples and apricot jam for brushing
• 4 apples
• 40 g of brown sugar
• rum or cognac to taste
• some ladyfingers or dry biscuits

(Made with a large 30cm mould)

• SHORTBREAD: work the soft butter into cubes with the salt, icing sugar and vanilla seeds. Add the egg yolks, flour with yeast and knead briefly to obtain a dough to wrap in cling film and leave to rest in the refrigerator (you can prepare the day before).
• CREAM: heat 400 ml of milk with the cream, the grated lemon peel and the seeds taken from the vanilla bean. Beat the egg yolks with the sugar. Add the remaining milk and the sifted starch. Add the hot milk/cream, stirring with a hand whisk. Place the saucepan on the heat and thicken the cream, stirring constantly. Pour the cream into a pan and cover with cling film in contact (so that a crust does not form). Once cooled, place in the refrigerator.
• APPLE COMPOTE: peel and dice the caramelized apples in a pan with the sugar and liqueur.
• Line the tart pan with the shortcrust pastry rolled out with a rolling pin. Crumble some ladyfingers on top. Distribute the caramelized apples.
• Cover with custard.
• Decorate with apple slices (I chose yellow Goldens and left the peel on) and sprinkle with sugar.
• Bake at 180° for 50 minutes.
• Remove from the oven and brush the surface with warm apricot jam (you can heat it in the microwave).