Apple Tart with Vanilla Sauce

Ingredients:

For the shortcrust pastry:

• 1 2/3 cups all-purpose flour (200 g)
• 7 tablespoons butter (100 g)
• 2/3 cup powdered sugar (80 g)
• 1 egg
• A pinch of salt

For the filling:

• 4 apples (diced)
• 2 tablespoons breadcrumbs
• Juice of 1 lemon
• 1/4 cup granulated sugar (50 g)
• 1 tablespoon honey

For the vanilla sauce:

• 2 cups milk (500 ml)
• 1 vanilla bean
• 4 egg yolks
• 1/2 cup sugar (100 g)

Prepare the shortcrust pastry:

• Blend the cold, cubed butter with the flour until the mixture resembles coarse crumbs.
• Add the powdered sugar, egg, and a pinch of salt, mixing until a smooth dough forms.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the filling:

• Dice the apples and mix them with the lemon juice and breadcrumbs.
• Heat the mixture in a pan until the apples release some of their moisture.
• Add the granulated sugar and honey, cooking for a few more minutes, then allow the mixture to cool.

Assemble the tart:

• Roll out the pastry dough and line a tart pan with it.
• Pour the cooled apple filling over the pastry base.
• Use the remaining dough to create strips for a lattice pattern on top of the tart.
• Brush the strips with beaten egg.
• Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden brown.

Prepare the vanilla sauce:

• Heat the milk with the vanilla bean (split lengthwise) until it reaches a boil, then remove from heat and let it infuse for a few minutes.
• In a bowl, beat the egg yolks with the sugar until the mixture is pale and fluffy.
• Slowly pour the hot milk into the egg yolk mixture, stirring continuously.
• Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens slightly and reaches 180°F (82°C). Do not let it boil.
• Remove from heat and let it cool slightly.

Serve:

Serve the apple tart with the vanilla sauce on the side or poured over the top.