Apple custard tart
This recipe isn’t about immaculate presentation – it’s about rustic charm and great flavours. It’s creamy, smooth and delicious. The apples hold their texture and the pastry is sweet and buttery.
Desserts and sweet treats
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Loose bottomed, fluted, non-stick quiche tin
Non-stick baking sheet
For the pastry
For the apples
large green apples
peeled, cored and thinly sliced
For the custard
medium eggs yolks
To make the pastry
Preheat the oven to 200C (180C fan-assisted, 400F)..
Put the cubed butter and flour into a food processor and pulse until you have an even crumb.
Add the cold water, a few drops at a time while pulsing until it comes together in a smooth ball – you might not need all the water.
Wrap in cling film and leave to chill in the fridge for 10-15 mins while you prepare your apples.
To prep the apples
Put the apple slices in a bowl with the lemon juice, sugar and cinnamon and mix with your hands.
Cover and set aside.
Make the pastry case
Roll out the pastry and line a loose-bottomed fluted, non-stick quiche tin.
Leave an inch or so of overhang round if possible and make sure there are no holes.
Cover with a sheet of baking paper and fill with baking beans.
Bake for 20 minutes, then remove from the oven and remove the paper and baking beans.
To make the custard
In a bowl or jug, mix together the sugar and egg yolks until combined.
In a saucepan, bring the cream, milk and vanilla up to the boil.
Pour the milk mixture over the yolk mixture, whisking well until fully combined.
Strain through a sieve and allow to cool a little, then skim off any froth.
Bring it all together
Put the tin on a baking sheet (one with a lip, if possible, in case of leaks).
Drain the apples and pat dry a little with kitchen towel.
Pile them into the pastry case and then pour the custard over the top – the custard won’t reach the top of the apples.
Sprinkle the caster sugar over the top of the apples.
Pop back in the oven for approx 45 minutes, or until it seems largely set in the middle.
Remove from the oven and trim the pastry edges with a sharp knife.
Allow to cool before popping out of the tin, then leave to cool completely.
Store covered in the fridge - it should keep for up to 3 days.
Apple custard tart https://www.amummytoo.co.uk/apple-custard-tart-recipe/