Tarta La Bouille with grilled apples

Ingredients:

Cake

• 110 g softened butter
• 1 cup granulated sugar
• 1 large egg + 1 large egg yolk
• 1 tbsp. whole milk
• 1 teaspoon natural vanilla extract
• 2.5 cups premium flour + extra for working with the dough
• 2.5 tsp baking powder
• A pinch of coarse salt
• Special equipment: deep pie dish; stand mixer

Filling

• 3 tbsp. cream 10%
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1 teaspoon fresh lemon zest
• Seeds of 1 vanilla pod
• A pinch of coarse salt

Apples

• 2 apples, cut into quarters
• 3 tablespoons melted butter
• 1 heaping teaspoon light brown sugar

Topping

• Honey to drizzle
• 1/4 cup powdered sugar, for dusting

Preparation:

1. CakeUsing a mixer, beat the butter and sugar until light and fluffy. Stir in the eggs, milk, and vanilla until fully incorporated.
   
   In a separate bowl, combine the flour, baking powder, and salt. Add the flour to the mixer in 2 additions. Mix until the dough pulls away from the sides of the bowl. Form the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes or until the next day, until the dough is completely chilled.
2. FillingMeanwhile, combine the cream, granulated sugar, cornstarch, lemon zest, vanilla seeds and salt in a saucepan and bring to a boil.
   
   Simmer over low heat, stirring, until the mixture thickens, about 2 minutes. Remove from heat and let cool for a few minutes, then place a sheet of plastic wrap directly on the surface of the filling to prevent a skin from forming. Let cool completely.
3. Apples: Preheat grill to medium heat.
   
   Place the apple quarters in a bowl. Drizzle with butter, sprinkle with light brown sugar, and toss to coat. Grill the apple quarters until lightly caramelized, 3-4 minutes per side. Let cool slightly, then slice thinly lengthwise.
4. AssemblyPreheat oven to 175°C. Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to make it easier to roll out.
   
   Lightly flour a work surface and roll the dough out to a thickness of 0.5 cm, then carefully place it in the pie pan. Trim the edges and crimp. Whisk the chilled filling until smooth, then pour it over the dough in the pan.
5. Bake the pie until the crust is golden brown (the filling will still jiggle), 30-35 minutes. Let cool completely, then refrigerate until the filling sets, 2-4 hours. Top the pie with sliced ​​apples, drizzle generously with honey, and dust with powdered sugar.