Ube Apple Tart Recipe

Combine flour, sugar, and salt in a large bowl or food processor. Add cold cubed butter and cut or pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Whisk the egg yolk with the ice water. Drizzle into the flour-butter mixture 1 tablespoon at a time, tossing gently until the dough just holds together when pressed. Do not overwork.

Shape dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle about 12 inches (30 cm) in diameter and about 1/8 inch thick. Gently fit into a 9-inch tart pan with a removable bottom, trimming excess and pressing edges to neaten.

Line the tart shell with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove weights and parchment, prick bottom lightly with a fork, and bake 8–10 minutes more until lightly golden. Let cool on a rack.

In a medium heatproof bowl, whisk together the sugar and eggs until smooth and slightly frothy.

In a small saucepan, combine sudachi juice and zest and warm gently—do not boil. Slowly temper the warm juice into the egg-sugar mixture by adding a few tablespoons at a time while whisking continuously to prevent scrambling.

Return the tempered mixture to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the curd thickens and coats the back of the spoon (about 6–8 minutes). Do not let it boil vigorously.

Remove from heat and strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest.

While the curd is still warm, whisk in the cold cubed butter, piece by piece, until fully incorporated and silky. Whisk in the ube purée and salt until the curd is uniform in color and texture. If the curd is too thick to spread, loosen with 1–2 teaspoons warm sudachi juice or water.

Cover the surface with plastic wrap to prevent a skin from forming and chill until slightly thickened but still spreadable, about 1 hour in the refrigerator.

While the curd chills, prepare the apples. Melt 1 tablespoon butter in a skillet over medium heat. Add thin apple slices, sprinkle with 1 tablespoon granulated sugar, 1 teaspoon lemon juice, and 1/4 teaspoon cinnamon.

Sauté the apples, stirring gently, until they are just tender and glossy but still hold their shape, about 4–6 minutes. Remove from heat and let cool to room temperature.

When the tart shell is cooled and the ube sudachi curd is set to a spreadable consistency, spoon the curd into the shell and spread into an even layer (about 3/8 inch thick). Smooth the surface with an offset spatula.

Arrange the cooled sautéed apple slices in concentric circles on top of the curd, slightly overlapping for a decorative finish. Press gently so they adhere to the curd.

Place the tart in the refrigerator for 30–45 minutes to let the curd firm up and flavors meld.

To serve, scoop or slice slightly softened Okinawa (ube) ice cream. Serve each slice of tart with a generous spoon of the ice cream on the side or a small quenelle on top. Optionally dust with powdered sugar and garnish with thin sudachi slices or segments for brightness.

Store leftover tart covered in the refrigerator for up to 3 days. Keep ice cream separately in the freezer.