Apple and custard tart

Method

1. For the shortcrust pastry, sieve the flour and sugar into a bowl, cut the butter into cubes and rub into the flour with fingertips. Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop.

2. Whisk the egg yolk and add the water. Take a fork or knife (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then collect the pastry into a ball with your hands.

3. Cover the pastry with cling film and leave to rest in the fridge for a minimum of 15 minutes, ideally 1 hour.

4. Line a tart tin (or tins), with a removable base and chill for 10 minutes. Line with paper and fill with dried beans and bake blind in a moderate oven 180°C for 15-20 minutes.

5. Remove the paper and beans, paint the tart with a little egg wash and return to the oven for three or four minutes. Allow to cool, then paint the base with apricot glaze.

6. Peel the apples, quarter, core and cut into even slices about one-eighth of an inch thick. Arrange one at a time as you slice to form a circle inside the tart: the slices should slightly overlap on the inside, fill the centre likewise. Whisk the eggs well, with the sugar and vanilla essence, add the cream. Strain this mixture over the apples.

7. Bake at 180°C for 35 minutes. When the custard is set and the apples are fully cooked, brush generously with apricot glaze and serve warm with a bowl of whipped cream.