45 min

This recipe is for a 25cm tart case but I just simply decided to bake the pastry in small tartlet cases with half an apple per tartlet.

Apple Custard Tart

For the Pastry

175g plain flour

Pinch of salt

100g unsalted butter

25g sugar

1tbsp cold water

For the Filling

4 large firm dessert apples

4 tbsp caster sugar

3 egg yolks

1 tbsp corn flour

150ml mixed double cream

100ml full fat milk

1/2 tsp vanilla essence

Large knob of butter


Place flour, salt and butter into a mixing bowl and process until it resembles fine crumbs.  Add the sugar and enough water and process until it forms a ball.  Chill wrapped in cling film for 30 minutes.

Grease and base line with parchment paper a 25cm tart tin or 8 tartlet tins.  Roll out the pastry and press into your tin or tins. Chill for 30 minutes.

Preheat the oven to 200C/180C fan.

Prick the base of the pastry case with a fork.  Peel, core and halve the apples, then slice almost through to give a fan effect.  Arrange in the pastry case or cases and sprinkle with 1 tbsp of sugar. Bake in a preheated oven for 20 minutes. Reduce the heat to 180C/160C fan.

Mix together the remaining sugar, egg yolks and cornflour. Heat the cream and milk together until just below boiling point and pour over the egg mixture, stirring all the time.  Strain, add the vanilla essence then pour carefully into the pastry case/cases.

Return the tart to the oven for about 20 minutes until the custard is set. Halfway through cooking, dot the apples with the butter.  Serve warm or cold.

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