Two favourites in one!
My Hubby is rather partial to an egg custard and I'm not! Still don't let me put you off! If you have a glut of apples and eggs, then this is the dessert for you! The great thing about this tart is that you can make it as fancy or as rustic as you like.
In this one I have popped the apples on the base but you can equally use less custard and have your apple slices peeking out, French style!
You will need 300/500 g of sweet pastry depending on how big/wide you want your tart.
Bake your tart case blind for 12 mins
6 apples peeled, cored and thinly sliced - dip these in golden caster sugar and cinnamon. Place these on the par baked pastry case bottom.
for the custard
4 large egg yolks
250 mls of double cream
80 g of caster sugar
a pinch or 2 of cinnamon, nutmeg, ginger and all spice