Baked Apple & Almond Custard Tart

I describe this tart as the offspring of a baked custard tart and an apple danish. Two of my absolute favourite things, so surely marrying the two together would result in something delicious! You be the judge, and if you make it tag me @thefleurieukitchen, I’d love to see it!

Mel xoxo

serves 8-10

Ingredients

Sweet Shortcrust Pastry

100g unsalted butter, softened

90g caster sugar

1 egg

250g plain flour

generous pinch of salt

Almond Custard

400ml full cream milk

1/2 tsp almond essence

3 large strips of orange rind (rind only, no pith)

100g caster sugar

80g almond meal

40g cornflour

3 eggs

80g unsalted butter, chopped

Apple Topping

5 large Granny Smith apples

50g unsalted butter

40g caster sugar

Glaze

3 tbsp apricot jam

1 tbsp water

Method

In a stand mixer fitted with the paddle attachment, slowly cream the butter and sugar until just smooth. Add the egg and mix until just combined. Then add the flour and salt and mix until it the pastry comes together.

Shape the pastry into a disc and wrap in cling film. Refrigerate for at least an hour.

Grease a loose bottomed 25cm/3cm deep tart tin. On a lightly floured bench, roll the pastry out into to a circle approx 3-4mm thickness. Gently pick up the dough and line the tart tin, pressing the pastry firmly into the base (if the dough tears, do not worry - you can easily patch it up with the dough scraps). Trim the excess dough from using a knife. Refrigerate the pastry shell for an hour.

Preheat the oven to 180C.

To blind bake your tart shell, line the shell with baking paper and fill with baking weights, dried beans or rice. It is important that your baking weights reach the top of your pastry shell. Place the tart shell on the middle shelf of your oven and bake for 25 minutes, then remove the paper and baking weights and return to the oven for a further 10 minutes or until golden and fully cooked on the bottom. Set aside to cool whilst you make the filling.

To make the custard, bring the milk, almond essence and orange rind to a boil in a saucepan over medium heat. Remove from the heat and allow to stand for 10 minutes before taking out the orange rind. Meanwhile, put the caster sugar, almond meal and cornflour in a heatproof bowl and whisk together. Add the eggs and whisk until smooth and creamy. Whisking continuously, slowly pour the hot milk over the egg mixture and combine well. Return the mixture to the saucepan and whisk continuously over low-medium heat until the custard comes to the boil. Continue whisking for a couple of minutes until the custard has thickened. Add the butter and, using a stick blender, blend until smooth.

Pour the custard into the baked tart shell and level it with the back of a spoon.

Preheat the oven to 200C.

Prepare the apple topping by peeling and coring the apples. Cut the apples in half vertically down the middle. Place the cut side of the apple down on your chopping board and cut into 1-2mm thick slices (your knife should be at a right angle to the core). As you slice, maintain the apple halves and keep the slices together.

To assemble, take one apple half at a time and, starting at the outer edge of the tart, place a slice (straight edge down) so that the slice is sitting vertically at a slight angle in the custard. Repeat overlapping each slice by half and continue around the tart in a spiral until you come to the centre.

To finish the topping, brush the butter over the top of the apples (make sure they are well coated) and then sprinkle with the caster sugar. Note, your butter must be very soft but not melted to the point that it has separated (I find 20-30 seconds in the microwave is perfect). This butter and sugar coating will caramelise the apples.

Bake the tart for 15 minutes or until the apples have dark caramelised edges. Drop the temperature to 180C and bake for a further 10 minutes. The tart should still have a slight wobble to it (the custard will continue to set as it cools).

To make the glaze bring the jam and water to the boil in a small saucepan. Continue to stir for a couple of minutes until shiny and sticky. Using a pastry brush, gently brush over the top of the cooked tart.

Allow to cool and then refrigerate. To serve, cut into slices and serve as is, or, if you’re feeling really decadent add a scoop of vanilla icecream.