Apple Cinnamon Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pastry:</strong></li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item"><strong>For the custard:</strong></li><li class="ingredients-single-item">300ml full-fat milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract (or seeds from 1 vanilla pod)</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item"><strong>For the apple topping:</strong></li><li class="ingredients-single-item">4 medium cooking apples (Bramley or Granny Smith)</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt, and cold cubed butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (keeping everything as cool as possible helps create a flaky crust). Stir in the caster sugar, then add the egg yolk and enough ice-cold water to bring the dough together into a smooth ball. Be careful not to overwork the dough, which can develop gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Flatten the pastry into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out the pastry to about 3mm thickness and line your tart tin, pressing gently into the fluted edges. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork and return to the refrigerator for 15 minutes to chill again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden and feels dry to the touch. The initial blind baking with weights prevents the pastry from puffing up, while the second bake without weights ensures the base is properly cooked. Trim any overhanging edges and allow to cool slightly. Reduce the oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the apple filling, peel, core, and slice the apples thinly. Melt the butter in a large frying pan over medium heat, then add the apple slices, brown sugar, cinnamon, nutmeg, and lemon juice. Cook gently for 5-7 minutes, stirring occasionally, until the apples are just tender but still hold their shape. The lemon juice prevents browning while adding brightness to the flavor. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To make the custard, warm the milk and cream together in a saucepan until just below boiling point (small bubbles should form around the edge). Meanwhile, in a large bowl, whisk together the eggs, sugar, vanilla, and salt until pale. Whisking constantly, slowly pour the hot milk mixture into the egg mixture (this gradual process, called tempering, prevents the eggs from scrambling).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the custard mixture through a fine sieve into a jug to ensure a silky-smooth texture. Arrange the cooled apple slices in an overlapping pattern in the pastry case, reserving any juices. Carefully pour the custard over the apples, leaving a 5mm gap at the top (the custard will expand slightly during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the tart on a baking sheet and carefully transfer to the oven. Bake for 25-30 minutes until the custard is just set but still has a slight wobble in the center (like a gently set jelly). The custard will continue cooking from residual heat after removal from the oven, so it's better to slightly underbake than overbake, which would cause curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool completely at room temperature, which gives the custard time to fully set. If you have any reserved juices from cooking the apples, gently heat them until syrupy and brush over the cooled tart for a beautiful glaze. Refrigerate for at least 2 hours before serving to allow flavors to meld perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To serve, carefully remove the tart from the tin and place on a serving plate. For the cleanest slices, warm your knife under hot water and wipe dry before each cut. This tart is delicious on its own or accompanied by a dollop of lightly whipped cream or a scoop of vanilla ice cream. Enjoy the perfect balance of buttery pastry, silky custard, and warmly spiced apples!</li></ol>