Tarta de manzana con crema pastelera

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Tarta de manzana con crema pastelera. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Tarta de manzana con crema pastelera, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarta de manzana con crema pastelera delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can have Tarta de manzana con crema pastelera using 5 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Tarta de manzana con crema pastelera:

1. 1 lámina hojaldre para postres
2. Crema pastelera (dejo la receta abajo)
3. 2 manzanas
4. Canela
5. Mermelada de melocotón o albaricoque

Instructions to make to make Tarta de manzana con crema pastelera

1. Pones el hojaldre y echamos la crema pastelera por encima al gusto (dejando un dedo de separación entre el borde del hojaldre y la crema)
2. Cortamos dos manzanas en láminas y ponemos encima hasta cubrir toda la crema
3. Espolvoreamos Canela por encima y cerramos los bordes pegándolos a la crema
4. Metemos al horno a 200 grados, calor arriba y abajo con ventilador, 20-25 minutos (cuando el hojaldre esté dorado, sacamos)
5. Calentamos un poco de mermelada en el microondas y pintamos la tarta con un pincel, dejamos enfriar y listo.
6. Para la crema pastelera: se puede hacer con Thermomix o sin ella, yo la he hecho con Thermomix —> ponemos en el vaso 100 gramos de azúcar, 500 gramos de leche entera, 50 gramos de maicena, 3 huevos, 1 cucharada de vainilla líquida. Ponemos todos los ingredientes en el vaso y programamos 7 minutos, 90 grados, velocidad 4.
7. Cuando hagamos la crema la tapamos con papel film (tocando la crema) para que no se haga costra y dejamos enfriar al menos una hora.

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