A good custard tart is hard to beat, but you’ll want to sink your spoon into this irresistible apple custard tart with its buttery crust and creamy filling.Â
Ingredients
Method
Preheat oven to moderately hot, 190C. Lightly grease rectangular 9.5x33cm loose-bottomed flan pan.
Sift flour into large bowl. Stir in sugar. Rub in butter until mixture resembles breadcrumbs. Add water, egg-yolk and juice and mix to a pliable dough.
Knead gently on a lightly floured surface. Wrap in plastic wrap. Chill for 30 minutes.Â
Roll out between two sheets of baking paper. Ease into prepared pan, trim edges. Chill 10 minutes. Bake blind (see tip) for 10 minutes. Remove paper and filling. Bake further 10 minutes.Â
To make the filling, arrange apples in pastry cases. In a bowl, whisk together all the remaining ingredients.
Pour egg mixture over apples. Bake for 40-45 minutes, until set. Dust with icing sugar and serve with whipped cream.Â
Cook’s tip! Bake blind by lining pastry case with baking paper and filling with dried beans, rice or weights. Bake as directed.Â
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