Tart with cream and caramelized apples

Procedure

To start, prepare the shortcrust pastry, add flour, sugar, eggs, softened butter and knead until the mixture is smooth and soft. Let it rest for about 1 hour in the fridge. Meanwhile, prepare the cream by bringing the milk to the boil with the lemon peel, remove it from the heat and remove the lemon. In a saucepan, whip the egg yolks with the sugar to obtain a frothy mixture. At this point, add the milk slowly while stirring with a whisk, turn on the heat and continue until the cream thickens. Never reach a boil. Now you can turn off. Wash and peel the apples and cut them into cubes. In a pan, melt the butter with the sugar and add the previously cut apples, cook until golden brown. Roll out the shortcrust pastry with a rolling pin and line a mold of 24, keep some dough for the grate that you will roll out and with a pastry cutter you will make strips to be placed on the surface. On the bottom of the pastry spread the caramelized apples and cover with the cream. Bake in the oven at 180 degrees for about 55 minutes. Wait at least 10 minutes before turning it out.