Apple Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Shortcrust Pastry:</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">For the Apple Filling:</li><li class="ingredients-single-item">4 medium apples (preferably Braeburn or Granny Smith), peeled, cored and thinly sliced</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the Custard:</li><li class="ingredients-single-item">300ml full-fat milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">2 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 (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried 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>Begin by making the shortcrust 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. Working with cold ingredients and handling minimally keeps the pastry flaky by preventing the butter from melting too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the egg yolk and 2 tablespoons of ice-cold water. Mix with a fork until the dough begins to come together, adding the third tablespoon of water if needed. The dough should be just moist enough to form a ball but not sticky. Gently gather into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the apples. Toss the sliced apples with lemon juice (which prevents browning), caster sugar, cinnamon, and nutmeg in a bowl. Set aside to allow the flavors to infuse - this gentle maceration softens the apples slightly and draws out some moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, forming a circle approximately 5cm larger than your tart tin. Roll the pastry over your rolling pin and gently drape it over the tin, carefully pressing it into the corners without stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork, line 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 minutes until the base is lightly golden. This crucial step ensures your pastry won't develop a soggy bottom once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry shell cools slightly, prepare the custard. In a saucepan, heat the milk with the vanilla pod and seeds (or extract) until just below boiling point. Remove from heat and allow the vanilla to infuse for 5 minutes before removing the pod.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk the eggs, sugar, and flour until pale and slightly thickened. Gradually add the warm milk, whisking constantly to prevent the eggs from scrambling. The flour helps stabilize the custard and prevents it from curdling during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the spiced apple slices in an overlapping pattern on the base of the tart shell. You can create a spiral for a professional finish or simply arrange in concentric circles. Pour the custard mixture carefully over the apples, filling to about 5mm below the top of the pastry (the custard will puff up during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce oven temperature to 180°C (160°C fan/gas mark 4). Bake the tart for 25-30 minutes until the custard is just set but still has a slight wobble in the center. The custard will continue cooking from residual heat and set fully as it cools - removing it at this precise moment ensures silky, not rubbery, texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the tart is cooling, prepare the glaze by heating the apricot jam and water in a small saucepan until melted. Pass through a fine mesh sieve to remove any fruit pieces. When the tart is still warm but not hot, brush the glaze evenly over the top to give it a professional sheen and protect the apples from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely in the tin before carefully removing. This patience is rewarded with clean slices and fully set custard. Serve at room temperature for the best flavor, or lightly chilled if you prefer a firmer custard texture. The tart will keep well for 2-3 days in the refrigerator.</li></ol>