Custard Apple Tart

One of my absolute favourite autumn tarts! A buttery shortcrust pastry is topped with lots of apples snuggled in a vanilla custard. Not hard to make at all and the perfect autumn treat!

View this post on Instagram

A post shared by Anne’s Kitchen (@anneskitchen)

November 13, 2023

Get
You
Hungry

Steps
To
Make

Custard Apple Tart

For the pastry:
90g cold butter
170g flour
1 egg
30g sugar
1 tbsp vanilla sugar
1 pinch of salt

For the topping:
3 apples
juice of ½ lemon

For the custard:
100ml cream
1 egg
50g sugar
1 tbsp vanilla sugar
a pinch of salt

1 tbsp quince jelly, for brushing

23cm tart tin • Prep 45’ • Fridge 2h • Oven 45’ • A little effort

Start by making the pastry: put the butter and the sugar in a food processor and whizz until you have fine crumbs. Add the remaining ingredients and whizz into a dough. Flatten into a disk, wrap in cling film and refrigerate for 2 hours.

Just before the 2 hours are up, quarter, core and peel the apples. Carefully cut a fan shape into the ‘back’ of each apple wedge without cutting all the way through. Roll each wedge in lemon juice and put into a large bowl.

Preheat the oven to 175°C fan.

Grease a 23cm tart tin. Roll out the dough on a floured surface and lift it into the tin. Press firmly against the rim to make the dough stick and cut off any excess pastry. Prick the bottom several times with a fork.

Distribute the apple quarters in a circle over the dough, starting on the outside and pressing each slice against the pastry rim to prevent the pastry from collapsing while baking. Fill the tin with the remaining apple slices and bake for 25 minutes.

Meanwhile, make the custard by mixing all the ingredients in a jug.

Once the tart has baked for 25 minutes, pour the custard mix over the apples and bake for a further 25 minutes or until nicely golden.

Just before the tart comes out of the oven, heat a tablespoon of quince jelly until runny. As soon as the tart comes out of the oven, put the tin on a wire rack and brush the apples with the jam.

Leave to cool completely before serving.

Similar
Recipes