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Vanessa’s APPLE CUSTARD TART

My tart looks café quality but is easy to make, as well as economical. Custard pies are so homely and comforting. Remember the ones you could buy at the school tuck shop or local bakery when you were a kid? I love trying to re-create recipes at home that I have enjoyed out and about. I had assumed making custard was time consuming and tricky but now I know better. I would even go as far to say, this is a no fail, baked custard tart recipe.

What you need

400g packet of frozen sweet short-crust pastry, defrosted
1 egg white, lightly beaten

Filling

2 eggs
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla essence
1 teaspoon nutmeg or ground cinnamon
1 cup cream
2-3 large apples, peeled, cored and thinly sliced

How to make

1. Pre-heat the oven to 180˚C fan forced (or 200˚C conventional).

2. Roll out the pastry on a floured surface and use to line the base and sides of a 23cm loose-bottom tart dish or flan tin. Trim off any excess.

3. Bake blind for 10 minutes. Remove baking blind material and brush the pastry with egg white. Return to the oven for a couple of minutes until the egg white has cooked. This helps seal the pastry so the custard doesn’t make your pastry go soggy. Remove from oven and set aside.

4. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla and nutmeg or cinnamon. Stir in the cream.

5. Arrange the apples into the flan in a circular pattern. Pour over egg custard over, taking care not to disturb the pattern and to submerge the apples.

6. Bake in the preheated oven for 30 minutes, or until custard is set. Check the tart half way through cooking and ensure the apples are still submerged. Set aside to cool.

7. Remove from the tart dish when it has cooled. Serve warm or cold with a dollop of Greek yoghurt or cream.

Prep time: 30mins
Cooking time: 30mins
Serves: 8

Tips

Keep pastry cool when working – lest it becomes too warm and will shrink when baked.

To bake blind, line a raw pastry shell with baking paper, pressing it firmly into the corners. Fill with baking blind material like dried beans or rice, or ceramic baking blind beans. Allow the beans to cool before storing in a lidded container for use again.

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