Ingredients
Scale
- 2 kg apples (Fuji, Royal Gala, or Pink Lady)
- 450 g granulated sugar (divided)
- 4 egg yolks
- 600 ml milk (dairy or plant-based)
- Gluten-free pastry sheets
- 2 tsp vanilla bean paste
- Cornstarch
Instructions
- Preheat the oven to 180°C (350°F). Peel, core, and slice the apples thinly. Toss with 150 g of sugar and salt before layering in a baking dish. Bake for 30-40 minutes until softened but still intact. Cool.
- Roll out gluten-free pastry sheets on a parchment-lined baking tray, sprinkle with cornstarch, and prick with a fork. Bake for 15-20 minutes until golden and crisp. Let cool completely.
- In a saucepan, whisk together egg yolks, remaining sugar, cornstarch, salt, and milk. Cook over medium heat while stirring constantly until thickened (8-10 minutes). Remove from heat and stir in vanilla bean paste; allow to cool.
- Assemble by layering pastry, custard, and baked apples on a serving platter until all ingredients are used up. Finish with a layer of pastry on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg