Impressipe

APPLE AND CUSTARD BAKED TOGETHER – A PERFECT MATCH!

French Apple Tart SERVES 8 PREP & COOK 1 HOUR, 30 MINS

1 sheet frozen puff pastry, thawed

3 small Granny Smith apples (480g)

1 tblsp lemon juice

2 tblsps apricot jam, warmed Vanilla ice-cream, to serve

CUSTARD

4 egg yolks

½ cup caster sugar

¼ cup custard powder

1 tsp vanilla bean paste

2 cups milk

1 Lightly grease a 25cm round, loose-base flan tin (2½cm deep).

2 To make custard, whisk yolks, sugar, custard powder and vanilla in a large, heatproof bowl until smooth. Heat milk in a medium saucepan over a medium heat until hot.

3 Whisking continuously, pour milk gradually into egg mixture until smooth. Return to saucepan. Whisk over medium to high heat until boiling and thickened.

4 Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold.

5 Roll out pastry on clean bench until it can line base and side of prepared tin. Lift and press into tin. Trim edge.

6 Peel apples. Cut into quarters. Remove core. Cut into 6mm thick slices. Toss in juice in large bowl.

7 Whisk custard until smooth. Spoon into pastry case. Smooth top. Arrange apples, slightly overlapping, over custard.

8 Place tart in a hot oven (200C). Loosely cover with a sheet of foil. Cook for 40 minutes.

9 Reduce heat to moderate (180C). Discard foil. Cook 20 minutes, or until pastry is golden and apples are tender. Remove. Stand in tin for 5 minutes. Brush jam over top. Stand 20 minutes.

10 Remove tart from tin. Serve with ice-cream.