Simple Apple and Custard Tart

There is nothing too frilly about this tart, it is just good. You could add a little cinnamon to the sugar on top of you like, but I enjoy it as is. Eat alone or with a scoop of vanilla ice cream, preferably still a little warm from the oven. It can be assembled and kept in the fridge, ready to bake, for up to 6 hours.

Simple Apple and  Custard tart

1 quantity of rough puff pastry (see my post ‘Ruff Puff Pastry and How to Use It) or good quality store bought

3-4 apples, quarter, cored and cut into thin slices

1 egg yolk, beaten well with a pinch of salt and a tiny splash of milk or cream

2 T melted butter

Sugar for sprinkling- turbinado if you have it

Creme patisserie (custard):

1 cup milk

1/2 vanilla bean, seeds scraped or 1 tsp good quality vanilla extract

2 egg yolks

1/4 c sugar

2 T flour

Pinch salt

To make the creme patisserie:

• Gently heat the milk and vanilla until it just comes to a boil. Turn off immediately and allow to cool for 10 minutes.

• Whisk the egg yolks, flour, sugar and salt together in a bowl. Add a couple of tablespoons of the warm milk and whisk to combine. Add a couple more tablespoons of milk, whisk, and then whisk in the remaining milk.

• Return to the saucepan and place over a low-medium heat. Stir continuously until the custard just comes to a bubble and has thickened. Remove from the heat immediately and pour into a clean bowl to cool.

To assemble:

• Preheat the oven to 400F/ 200C

• Roll out the pastry into a round or square shape 3 mm/ 1/8 inch thick.

• Spread a layer of the custard evenly over the pastry leaving about an inch/2cm at the sides. Lay the apple over the custard, overlapping slightly, until it is completely covered.

• Roll or fold up the sides of the pastry- I do it by taking small sections of the dough and rolling it over my finger as I go along the edge of the tart, it creates a rustic ‘rope-like’ effect. Otherwise just folding it up works perfectly well. Brush the apple with the melted butter and brush the pastry with the beaten egg, then sprinkle the whole tart with a little sugar, going a little heavier on the fruit than the pastry if you can help it.

• Bake for 20-30 minutes or until the tart is a nice rich golden brown. Best served fresh and warm from the oven but it is also very good left at room temperature for a few hours or eaten for breakfast the next day!

Variations:

• Add cinnamon to the sugar on top or add a cinnamon stick to the milk when making the custard.

• Make with pear rather than apple

• Nestle a few chopped prunes that have poached in a little brandy or tea amongst the apple slices.