Tarta de Manzana Española (Spanish Apple Tart)

Pastry

• 250 g Plain flour
• 30 g Caster sugar
• 125 g Unsalted butter, cold
• 1 Egg

Custard filling

• 400 ml Whole milk
• 2 tsp Vanilla extract
• 80 g Caster sugar
• 2 Egg
• 30 g Plain flour

Topping and glaze

• 3 medium Apple, firm, tart-sweet
• 1 Lemon
• 80 g Apricot jam

1. Make the pastry: put the flour and sugar in a bowl, then rub in the cold butter with your fingertips until it looks like fine crumbs. Beat 1 egg and mix it in to form a dough, adding 1 tsp cold water only if needed to bring it together. Shape into a disc and chill for 30 minutes.
2. Heat the oven to 180°C (355°F). Roll the pastry out on a lightly floured surface and line a 23 cm tart tin, pressing it neatly into the corners. Prick the base with a fork and chill for 10 minutes to help it hold its shape.
3. Bake the pastry case for 18 to 22 minutes until pale golden and dry to the touch. If the base puffs, gently press it down with the back of a spoon while it is still hot. Leave the case in the tin and reduce the oven to 170°C (340°F).
4. Make the custard: warm the milk with the vanilla in a saucepan over medium heat until steaming but not boiling. In a bowl, whisk the sugar, 2 eggs and flour until smooth, then slowly whisk in the hot milk. Return to the pan and cook over low heat, whisking constantly, for 3 to 5 minutes until thick and glossy.
5. Pour the custard into the warm pastry case and smooth the top. Peel, core and thinly slice the apples, then toss them with the juice of the lemon to prevent browning. Arrange the apple slices over the custard in overlapping circles.
6. Bake for 30 to 35 minutes until the custard is set with a slight wobble in the centre and the apples are tender. Cool in the tin for 15 minutes so the custard firms up. Warm the apricot jam with 1 tbsp water until loose, then brush over the apples for a glossy finish.

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