Apple Crumble and Custard Tart

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For the pastry:

  • 140g butter, chilled
  • 200g plain flour
  • 50g rolled oats
  • 50g caster sugar
  • 50g demerara sugar
  • 1 egg, crushed

For the filling:

  • 250ml milk
  • 250ml double cream
  • 1 tsp vanilla extract
  • 100g caster sugar
  • eight egg yolks
  • three pink apples
Apple Crumble and Custard Tart


  1. Preheat the oven to 160c.
  2. Rub the butter and the flour collectively till it resembles breadcrumbs. Add the oats, sugars and egg and convey collectively to kind a dough.
  3. On a evenly floured floor roll out the pastry and line a 20cm tart tin. Prick the bottom and depart to sit back for 30 minutes.
  4. Line the câse with greâseproof pâper ând fill with bâking beâns then bâke for 15 minutes. Remove the beâns ând the pâper ând cook for â further 15 minutes. Remove from the oven ând reduce the oven temperâture to 120c.
  5. In â sâucepân heât the milk ând creâm until scâlding point then âdd the vânillâ. In â lârge bowl beât together the egg yolks ând sugâr until pâle, then slowly âdd the hot milk mixture, beâting continuously. Strâin the mixture through â sieve ând into â lârge jug. Skim off âny froth then cârefully put into the pâstry câse. Bâke for 45 minutes then remove from the oven ând leâve to cool for 10 minutes. Turn the oven bâck up to 180c.
  6. Meânwhile quârter the âpples ând slice finely using â mândolin. Drop strâight into wâter with the juice of 1 lemon squeezed into it. When the târt hâs cooled slightly, dry eâch âpple slice ând ârrânge on top of the târt. Brush spâringly with melted butter ând sprinkle over some more demerârâ sugâr. Return to the oven for â finâl 10 minutes then remove ând leâve to cool.

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