Pin it
A crisp shortcrust shell holds thin apple slices in softly set vanilla custard. Blind-baking the pastry first helps the base stay firm beneath the creamy filling.
Ingredients
- 250 g ready-made shortcrust pastry
- 3 medium apples
- 2 large eggs
- 200 ml heavy cream
- 70 g white sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ¼ tsp ground cinnamon
Method
- Roll the pastry to line a 23 cm loose-bottom tart tin about 3 cm deep. Press gently into the corners, trim the rim and chill for 30 minutes. Heat the oven to 190°C.
- Line the chilled pastry with baking paper and fill with baking beans. Bake for 15 minutes, lift out paper and beans, then bake for 5 minutes more until the base looks dry. Reduce the oven to 170°C.
- Peel and core the apples, then cut into thin slices about 3 mm thick. Toss with lemon juice and arrange in overlapping rows inside the warm pastry shell.
- Whisk the eggs, cream, sugar, vanilla, cornstarch and cinnamon until smooth. Pour slowly around and over the apple slices, keeping the custard below the pastry rim.
- Bake for 35–45 minutes until the apples are tender and the custard is set at the edges with a slight wobble in the center. Shield the pastry rim with foil if it browns too quickly.
- Cool in the tin on a rack for at least 1 hour before unmolding and slicing into eight wedges. The custard will settle as it cools. Serve without extra toppings.
- Refrigerate the cooled tart, covered, for up to three days. Do not leave it at room temperature for more than two hours; serve chilled or gently warm individual slices.
Use a deep enough tart tin
A 23 cm tin about 3 cm deep gives space for the apples and custard. Stop pouring below the rim so the filling cannot overflow as the tin moves.
Slice apples thinly
Even slices about 3 mm thick soften in the same time as the custard sets. Thick chunks can stay firm after the filling is cooked.
Let the filling settle
The center should wobble gently rather than slosh. Cooling the tart before removing the tin helps the custard hold a clean wedge.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the tin on a rack for at least 1 hour before unmolding and slicing into eight wedges. The custard will settle as it cools. Serve without extra toppings.
- How should I store leftovers?
Refrigerate the cooled tart, covered, for up to three days. Do not leave it at room temperature for more than two hours; serve chilled or gently warm individual slices.
