Amazing Apple and Custard Pie
As we all know, apples and custard are a match made in heaven and this wonderful pie (or 'tart' if you're posh) combines the two to perfection.
I've gone a bit pastry mad recently, ever since I learnt how easy it is to make and, as is often the case with my recipes, I came up with this one because there were a few apples that were past their best in the fruit bowl and I had a couple of egg yolks that needed using up - as you do! The result, even if I do say so myself, was a bit of a masterpiece: quintessentially British, super dooper delicious and very easy on the eye. This dessert is a great crowd-pleaser and with Halloween coming up you have the perfect excuse to bake - not that you should ever need one!
Amazing Apple and Custard Tart
For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the filling:
15g unsalted butter
juice ½ lemon
65g caster sugar
1 tbsp calvados
3-4 apples, peeled, cores removed and cut into segments
100ml double cream
1 medium free-range egg
1-2 tbsp icing sugar, for dusting
To make the pastry, place the flour and butter in a food processor and process until coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, sandwich between two large sheets of clingfilm and set aside in the fridge 30 minutes.
Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Remove the top layer of clingfilm and carefully pick up the dough, place it into a 22cm/9in tart tin with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the tin and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin and gently press the dough into the flutes of the tin. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.
Meanwhile, for the filling, heat the butter, lemon juice and 15g of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside.
When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised.
Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.
To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately.
I've gone a bit pastry mad recently, ever since I learnt how easy it is to make and, as is often the case with my recipes, I came up with this one because there were a few apples that were past their best in the fruit bowl and I had a couple of egg yolks that needed using up - as you do! The result, even if I do say so myself, was a bit of a masterpiece: quintessentially British, super dooper delicious and very easy on the eye. This dessert is a great crowd-pleaser and with Halloween coming up you have the perfect excuse to bake - not that you should ever need one!
Amazing Apple and Custard Tart
For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the filling:
15g unsalted butter
juice ½ lemon
65g caster sugar
1 tbsp calvados
3-4 apples, peeled, cores removed and cut into segments
100ml double cream
1 medium free-range egg
1-2 tbsp icing sugar, for dusting
To make the pastry, place the flour and butter in a food processor and process until coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, sandwich between two large sheets of clingfilm and set aside in the fridge 30 minutes.
Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Remove the top layer of clingfilm and carefully pick up the dough, place it into a 22cm/9in tart tin with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the tin and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin and gently press the dough into the flutes of the tin. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.
Meanwhile, for the filling, heat the butter, lemon juice and 15g of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside.
When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised.
Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.
To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately.
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