Ingredients:

  • 1 3/4 cups (220g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, lightly beaten
  • 2-4 tablespoons (30-60ml) ice water
  • 4-5 medium apples (about 700g), peeled, cored, and thinly sliced (Granny Smith or Braeburn work well)
  • 2 tablespoons (30g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 2 1/2 cups (600ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream

Instructions:

  1. Make the Shortcrust Pastry: Combine flour, sugar, and cold butter in a bowl. Cut in the butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
  2. Add the egg and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed.
  3. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Prepare the Apple Filling: In a large bowl, combine the sliced apples, sugar, cinnamon, and lemon juice. Toss to coat.
  5. Preheat Oven: Preheat oven to 350°F (175°C).
  6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit the bottom and sides of the springform pan.
  7. Line the Pan: Carefully transfer the dough to the springform pan, pressing it into the bottom and up the sides. Trim any excess dough.
  8. Add Apple Filling: Arrange the apple slices evenly over the pastry base.
  9. Make the Pudding: In a medium saucepan, whisk together the milk, sugar, cornstarch, and egg yolk.
  10. Cook over medium heat, whisking constantly, until the pudding thickens and comes to a simmer. Remove from heat and stir in the vanilla extract.
  11. Pour Pudding Over Apples: Pour the hot pudding evenly over the apple filling.
  12. Bake: Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the pudding is set.
  13. Cool: Let the cake cool completely in the pan before releasing it and serving.