Ingredients
Serves: 8
Prep: 25 mins
Bake: 40 mins
Pastry
· 275g plain flour
· 1 tbsp caster sugar
· 175g butter, cold & cubed
· Cold water
Filling
· 5-6 large apples, I used Bramley & Granny Smith
· 100g caster sugar
Garnish
· 1 egg for egg wash
· 2 tbsp caster sugar
Custard
· 330ml milk
· 4 medium egg yolks
· Dash vanilla extract
· 55g caster sugar
· 2 tsp cornflour
· 2 tsp plain flour
· Dash vanilla extract
Method
- For the pastry, add the flour & sugar to a bowl with the butter.
- Using your fingertips, rub together to form a breadcrumb consistency.
- To this, add enough cold water to bring the pastry together to form a ball. The pastry must not be crumbly or sticky.
- You can also make this in a food processor if you have one.
- Divide in two, wrap & chill for 30 mins.
- Prep: Grease and flour an 8" pie dish and preheat your oven to 200 °C.
- Roll out one round of pastry and line the dish.
- For the apples: Peel, core, and slice the apples and toss them in the sugar.
- Place these apples into the pie dish and roll the remaining pastry to cover the apples.
- Pinch the edges of the pastry to seal.
- Egg wash the pastry, sprinkle with sugar, and cut a hole in the top to allow steam to leave.
- Place in the preheated oven and bake for 40 minutes or until golden brown all over.
- To make the custard, whisk the egg yolks, sugar, flour, cornflour & vanilla together.
- Gently warm the milk, then slowly pour it into the egg mixture, whisking constantly.
- Strain the mixture back into a clean pan and cook over medium heat, stirring continuously, until the custard thickens enough to coat the back of a spoon; take care not to let it boil.
- Remove from the heat & serve warm with a slice of the apple tart.
