Friday, 28 March 2014
Flemish Apple Tart
Here's the original recipe.
250 g flour
1 tsp baking powder
120 g soft butter
80 g sugar
2 tbsp milk (if the pastry is too dry)
500 g of apples
fresh lemon juice (only use with apples or fresh pears)
1 tsp cinnamon (do not use with other fruit)
250 ml milk
50 g sugar
40 g vanilla custard powder
250 ml whipping cream
160 g butter
First, make the shortcrust pastry and line a greased 28 cm spring tin or silicon mold forming a 2 cm rim.
Next, cut the apples into cubes, drizzle with lemon juice, distribute evenly over the pastry and sprinkle with the cinnamon.
Then make the custard topping by mixing the milk, sugar, eggs and custard powder. Gently heat the cream and butter until the butter has melted. Stir in the mixed ingredients and while stirring continuously bring to the boil to thicken the custard. Pour the custard over the apples.
Bake at 190-200° C/gas mark 5 for 50-60 minutes.