Apple Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">1 large egg, beaten</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">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">For the apple topping:</li><li class="ingredients-single-item">4-5 medium apples (preferably Braeburn or Pink Lady)</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">3 tbsp caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans (or dried rice/beans)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Mandoline slicer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (keeping everything as cool as possible prevents the butter from melting, which ensures a flaky crust). Stir in the sugar, then add the beaten egg and just enough ice-cold water to bring the dough together into a smooth ball. Wrap in cling film and chill for at least 30 minutes – this relaxes the gluten in the flour, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your tart tin, gently pressing into the fluted edges. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the base is pale golden and feels dry to the touch. The blind baking ensures your pastry is fully cooked before adding wet fillings, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry case cools, prepare the custard. Pour the milk into a saucepan, add the vanilla seeds and pod (or extract), and heat until just below boiling point. Remove from heat and let the vanilla infuse for 10 minutes, then remove the pod. In a separate bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. Gradually pour the warm milk over the egg mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cook the custard over medium-low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon. This usually takes 5-7 minutes. Be patient here – rushing with high heat will cause the eggs to scramble. You'll know it's ready when you can draw your finger across the back of the coated spoon and it leaves a clear path. Immediately transfer to a bowl and cover the surface directly with cling film (this prevents a skin from forming) and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the warm (not hot) custard into the baked pastry case, smoothing the surface with a spatula. Refrigerate while preparing the apples, allowing the custard to set slightly, which makes it easier to arrange the apples on top without them sinking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Peel, core and thinly slice the apples (about 2-3mm thick – a mandoline is perfect for this if you have one). In a bowl, toss the apple slices with the melted butter, sugar, and cinnamon until evenly coated. The sugar draws out moisture while the butter adds richness and helps with caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the apple slices decoratively on top of the custard, overlapping them slightly in concentric circles working from the outside in. Don't press them down too firmly – you want them to sit on top of the custard. Carefully brush the apples with any remaining butter mixture from the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the tart to the oven and bake for 25-30 minutes until the apples are tender and starting to caramelize at the edges. The custard should be set but with a slight wobble in the center – it will continue to firm up as it cools. If the apples are browning too quickly, cover the tart loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is still warm, prepare the glaze by heating the apricot jam with the water in a small saucepan until melted and smooth. Pass through a fine sieve if there are any fruit pieces. Gently brush this glaze over the warm apples – the heat helps it spread evenly and creates that professional patisserie shine.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool completely before removing from the tin – at least 2 hours or ideally in the refrigerator overnight. This gives the custard time to fully set and the flavors to develop. Serve at room temperature or slightly chilled. The tart will keep in the refrigerator for up to 3 days, though the pastry is crispest on the first two days.</li></ol>