APPLE CUSTARD TART

Serves 8, Prep 40 mins, Cook 45 mins

WHAT YOU NEED

1¼ cups plain flour

¼ cup caster sugar

2 tbsps custard powder

100g cold unsalted butter, chopped

1 egg yolk

1-1½ tbsp cold water

400g can pie apple slices

1 tsp ground cinnamon

Ground nutmeg, to decorate

Pure cream, to serve

CUSTARD

2 eggs

2/3 cup caster sugar

2 tbsp custard powder

300ml tub thickened cream

1 Lightly grease a 24cm round, loose-base

2 Process flan tin (3.5cm deep). flour, sugar, custard powder and butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk and enough water until mixture forms a ball. Remove. Shape into a flat disc. Wrap in plastic

3 Roll wrap. Refrigerate for 30 minutes. out pastry between two sheets of baking paper until large enough to line base and side of prepared tin. Ease into tin. Press pastry against side to extend 5mm above edge. Place on an oven tray. Cover with a sheet of baking paper. Fill with dried beans or rice.

4 Cook in a moderate oven (180°C) for 15 minutes. Remove paper and beans. Return to oven. Cook for a further 10 minutes,

5 To or until lightly golden. Remove. Cool. make custard, whisk eggs, sugar and custard powder in a large jug until Stir smooth.

6 Combine in cream. apples with cinnamon in a bowl. Spread over pastry base. Pour over custard. 7Cook in a moderately slow oven (160°C) for about 45 minutes, or until custard is just set. (It should have a wobble in the centre.) Remove from oven. Sprinkle over nutmeg. Stand in tin for 1 hour. Remove tart from tin. Cut into wedges. Serve with cream.