1 ¼ cups plain flour
¼ cup caster sugar
2 tbsps custard powder
100 g cold unsalted butter chopped
1 egg yolk
1 ½ Tbsp cold water
400 g canned apple pie filling
1 tsp ground cinnamon
ground nutmeg to decorate
pure cream to serve
⅔ cup caster sugar
2 Tbsp custard powder
300 ml tub thickened cream
- Lightly grease a 24cm round, loose-base flan tin (3.5cm deep).
- Process 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 wrap. Refrigerate for 30 minutes.
- Roll 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.
- Cook in a moderate oven (180°C) for 15 minutes. Remove paper and beans. Return to oven. Cook for a further 10 minutes, or until lightly golden. Remove. Cool.
- To make custard, whisk eggs, sugar and custard powder in a large jug until smooth. Stir in cream.
- Combine apples with cinnamon in a bowl. Spread over pastry base. Pour over custard.
- Cook 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.
TIP: If pastry becomes too soft when rolling out, return to fridge until cold. Tart can be made one day ahead. Store in the fridge. Before serving, stand at room temperature for 30 minutes.