Vanilla Custard Apple Tart

Instructions

• 1

  Grease the bottom and side of a 9-inch springform cake pan.

• 2

  To make the pastry, put the flour, sugar, salt and butter in the bowl of a food processor. Pulse until the mixture resembles fine crumbs. Add the egg and pulse until the pastry just comes together.

• 3

  Turn the pastry out onto a lightly floured countertop and knead gently until smooth. Flatten to form a disc and wrap in plastic wrap. Refrigerate for 30 minutes until firm enough to roll.

• 4

  Roll the pastry between two sheets of parchment paper into a 11 ½-inch round. Remove the top sheet of parchment paper and transfer the pastry to the prepared pan. Use your fingertips to gently press the pastry into the pan without stretching. Trim the pastry edge so it is level. Refrigerate for 1 hour.

• 5

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/325°F/20 minutes and press start.

• 6

  Line the pastry with a piece of parchment paper, making sure it completely covers the bottom and side of the pastry. Half fill with pie weights, beans or raw rice. Put the cake pan on the pizza pan.

• 7

  Once preheated, put the tart in the oven and bake for 10 minutes. Remove the parchment paper and pie weights and continue baking for 10 minutes until the pastry is light golden all over. Remove the tart from the oven and set aside to cool.

• 8

  To make the filling, combine the lemon juice and water in a large bowl.

• 9

  Partially core the apples with an apple corer or melon baller starting from the bottom. Do not go all the way through to ensure the top is left intact. Put the apples in the lemon water to prevent discoloring.

• 10

  Combine the custard powder, sugar and 1 cup (8 fl oz) of the cream in a bowl. Whisk until smooth. Pour into a medium saucepan. Add the remaining cream and vanilla. Cook, stirring constantly over medium heat until the custard just comes to a boil.

• 11

  Preheat the oven. Select BAKE/ CONVECTION/325°F/60 minutes and press start.

• 12

  Pour the hot custard in the tart shell. Press the apples into the custard, cored-side down and sprinkle with the sliced almonds.

• 13

  Once the oven has preheated, put the tart in the oven and bake for 60 minutes until the apples are just tender and the almonds golden.

• 14

  Put the tart on a wire rack and let cool completely.

• 15

  Dust with powdered sugar just before serving.