Apple Custard Tart

8
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated and does not include refrigeration time for pastry."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (212.1 g)
  • Calories 501.4
  • Total Fat - 31.4 g
  • Saturated Fat - 17.5 g
  • Cholesterol - 328 mg
  • Sodium - 104 mg
  • Total Carbohydrate - 46 g
  • Dietary Fiber - 3.3 g
  • Sugars - 28.8 g
  • Protein - 11.8 g
  • Calcium - 80.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step 1

Lightly grease a 24cm round, loose-base flan tin (3.5cm deep).

Step 2

Process flour, sugar, custard powder and butter in a food processor until mixture resembles fine crumbs and with motor operating, add yolk and enough water until mixture forms a ball.

Step 3

Remove and shape into a flat disc and then wrap in plastic wrap and refrigerate for 30 minutes.

Step 4

Roll out pastry between two sheets of baking paper until large enough to line base and side of prepared ti and ease into tin and then press pastry against side to extend 5mm above edge.

Step 5

Place on an oven tray and cover with a sheet of baking paper and fill with dried beans, rice or baking beads.

Step 6

Cook in a moderate oven (180C) for 15 minutes and then remove paper and beans (or whatever you are using) and then return to oven. Cook for a further 10 minutes, or until lightly golden and then remove and let cool.

Step 7

To make custard, whisk eggs, sugar and custard powder in a large jug until smooth and stir in cream.

Step 8

Combine apples with cinnamon in a bowl and spread over pastry base and then pour over custard.

Step 9

Cook in a moderately slow oven (160C) for about 45 minutes, or until custard is just set, (It should have a wobble in the centre.) Remove from oven and sprinkle over nutmeg and let csand in tin for 1 hour.

Step 10

Cook in a moderately slow oven (160C) for about 45 minutes, or until custard is just set. (It should have a wobble in the centre.) Remove from oven. Sprinkle over nutmeg. Stand in tin for 1 hour.

Step 11

TIP: If pastry becomes too soft when rolling out, return to fridge until cold. Tart can be made one day ahead. Store in the fridge. Before serving, stand at room temperature for 30 minutes.

Tips & Variations


No special items needed.

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