Flemish Apple Tart

I can't remember where I got this recipe from. It's definitely from "home" and if you look closely at the photo you'll notice there are no apples in this tart. That's because I'm still trying to clear out the larder and needed a recipe, in which I could use two small cans of peach halves that wasn't too similar to last week's pear and chocolate cake. This custard tart seemed a good candidate and it worked rather well. In fact, I think this recipe lends itself to be used with all sorts of fresh and tinned fruit. I think fresh peaches or apricots are going to be gorgeous but before they're in season I want to try out morello cherries. Just remember that tinned fruit needs to be well drained and, if necessary, patted dry. The latter definitely applies to morello cherries.

Here's the original recipe.

Shortcrust Pastry:
250 g flour
1 tsp baking powder
120 g soft butter
1 Egg
80 g sugar
2 tbsp milk (if the pastry is too dry)

Filling:
500 g of apples
fresh lemon juice (only use with apples or fresh pears)
1 tsp cinnamon (do not use with other fruit)

Custard Topping:
250 ml milk
50 g sugar
2 eggs
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.