Apple Tart - Fenilla Style

This apple tart is something of a legend among my family and friends. Everyone loves it.

I don't make it very often because it can be quite a hassle. Way too much work, even though it's worth every bit of effort.

I showed my nephew how to do it for the New Year so now he can be the official tart maker of the family.

If you want to give it a try, here's the recipe.

Pastry
12 oz plain flour
pinch of salt
7 oz butter
2 oz castor sugar
2 egg yolks
2 teaspoons water

Custard Cream
1 egg
2 egg yolks
2 oz castor sugar
1 1/4 oz plain flour
1/2 pint milk
1/2 teaspoon vanilla essence

Topping
5 Granny Smith apples
2 tablespoons apricot jam

Make The Pastry
Rub butter into flour, add salt. Dissolve sugar in the egg yolk. When the flour and butter mixture is crumbly, add egg and sugar mixture. Work it into a dough. Add water to bind. Wrap the dough in plastic and put in the fridge for 45 minutes.

Make The Custard Cream
Make a well in the flour in a bowl, slowly pour in the milk and mix like you are making pancake batter. This is to prevent it from going lumpy. Beat the egg, yolks and sugar till smooth. Mix with the batter. Add the vanilla essence. Heat over a small fire. Keep stirring till it thickens. Allow the custard cream to cool.

Prepare The Topping
Peel and quarter the apples. Cut into thin slices. Sieve the apricot jam.

Assemble The Tart
Take the dough out of the fridge after 45 minutes. Cut the dough into two. Roll out one half to fit a 10.5 inch by 6.5 inch baking tin about 2 inch deep. Poke the pastry with a fork. Spread half the custard cream onto the pastry. Roll out the other half of the dough and place it on top of the cream. Spread the rest of the custard cream on the pastry. Arrange the sliced apples on the custard cream, length-wise on the baking tin in 3 rows. Spread the apricot jam on the apple.

Bake The Tart
180 degrees C for 45 minutes.

Eat The Tart
Slice and serve warm.