Name: Apple tart
Yield: 10 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry thawed; 4.00 apples; 80.00 g jam apricot; 6.00 eggs just the yolks; 125.00 ml castor sugar; 60.00 ml cornflour; 30.00 ml flour cake; 500.00 ml milk; 3.00 ml vanilla essence; 15.00 ml butter

Recipe Disclaimer

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Ingredients (10)

400.00 g	puff pastry — thawed
4.00	apples
80.00 g	jam — apricot

Crème patissiere (egg custard)

6.00	eggs — just the yolks
125.00 ml	castor sugar
60.00 ml	cornflour
30.00 ml	flour — cake
500.00 ml	milk
3.00 ml	vanilla — essence
15.00 ml	butter

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Method:

Preheat oven to 180 &degC.
Grease a 23 cm round, loose-based fluted tart tin.
Roll out pastry and use to line the tart tin.
Chill in the fridge for 20 minutes.
To make cr&egraveme patissiere:
Whisk together the egg yolks and half the sugar until pale and creamy.
Sift in the cornflour and flour and mix together well.
Put the milk, remaining sugar and vanilla essence in a saucepan.
Heat until just boiling, then strain over the egg yolk mixture, stirring continuously.
Pour back into a clean saucepan and bring to a gentle boil, stirring continuously.
Boil for 2 minutes, then stir in the butter and leave to cool.
Transfer to a clean bowl, lay clingfilm on the surface to prevent a skin forming and refrigerate.
Fill in the pastry with cr&egraveme patissiere.
Peel, core, halve and thinly slice the apples.
Arrange the slices on top of the tart and bake for 25 to 30 minutes, or until the apples are golden and the pastry is cooked.
Leave to cool completely.
If desired, melt the apricot jam with 15 ml hot water, sieve out any lumps and brush over the apples to glaze.