Open Today 7.00am - 9.00pm

Opening Hours

Monday7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Today7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm

Vanessa’s apple custard tart

Serves 8
Prep time: 30 minutes
Cooking time: 30 minutes

This style of tart is popular in France especially the Normandy region where apples are plentiful.

Ingredients

Method

  • 400g packet frozen sweet shortcrust pastry, defrosted
  • 1 egg white, lightly beaten
  • 2 eggs
  • 2 egg yolks
  • ½ cup sugar
  • 1 tsp vanilla essence
  • 1 tsp nutmeg or ground cinnamon
  • 1 cup cream
  • 2-3 large apples, peeled, cored and thinly sliced
View the method
  1. Preheat the oven to 180˚C fan forced or 200˚C conventional. 
  2. Roll out the pastry on a floured surface and use it to line the base and sides of a 23cm loose-bottomed tart dish or flan tin. Trim off any excess. 
  3. Bake blind for 10 minutes. Remove baking blind material and brush the pastry with egg white. Return to the oven for a couple of minutes until the egg white has cooked. This helps seal the pastry so the custard doesn’t make your pastry go soggy. Remove from oven and set aside.
  4. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla and nutmeg or cinnamon. Stir in the cream.
  5. Arrange the apples into the dish in a circular pattern. Pour over egg custard to submerge the apples, taking care not to disturb the pattern. 
  6. Bake in the preheated oven for 30 minutes, or until custard is set. Check the tart halfway through cooking and ensure the apples are still submerged. Set aside to cool.
  7. Remove from the tart dish when it has cooled. 

Serve warm or cold with a dollop of Greek yoghurt or cream.

 

Back to ingredients