Diana's Desserts - www.dianasdesserts.com

French Apple Tart

Servings: 10
It's a very delicious dessert.

For the Shortcrust Pastry:
250g (approximately 2 1/4 cups) plain flour (all-purpose flour)
100g (7 tbsp./3.5 oz) hard margarine
A pinch of salt
7-8 tablespoons cold water

For the Filling:
4 (750 grams/1.5 pounds) green apples
Juice of 1 lemon
40g (1.5 oz.) soft margarine
50g (about 2 oz.) brown sugar

Confectioners' Custard:
2 egg yolks
75g (1/4 cup) sugar
Vanilla essence (or vanilla extract)
1 tablespoon corn flour (cornstarch)
250ml milk (8 oz.) (500ml water and
4 tablespoons powdered milk)

1. Preheat oven to 200 degrees C/400 degrees F, Gas 6.

For the Shortcrust Pastry:
2. Rub the hard margarine into the sifted flour and salt. Then add the cold water little by little to form it into a dough. Roll out the dough and place in tart tin.

3. In preheated oven, bake the pastry "blind" for 10 minutes. Remove pastry from oven and let cool completely on wire rack. Leave oven on. Meanwhile, make the Confectioners' Custard.

Confectioners' Custard:
4. Put egg yolks, sugar and vanilla in a mixing bowl, then whisk. Add corn flour (cornstarch) and mix well. Prepare milk by boiling 500ml of water and adding 4 tablespoons of powdered milk to it. Add the boiled milk to the egg/sugar/vanilla mixture. Whisk mixture, then return to pan. Stir with a wooden spoon until the mixture thickens.

5. Reduce oven temperature to 180 degrees C/350 degrees F, Gas 4.

For the Filling:
6. Thinly slice the apples and squeeze the lemon juice over them.

7. Place the apples, soft margarine and the brown sugar in a large saucepan. Heat mixture until the apples are cooked, the sugar has dissolved and margarine has melted.

To Assemble Tart:
8. Pour the Confectioners' Custard over the cooled Shortcrust Pastry, then spoon the cooked apples over the custard. Place in preheated oven and bake for 25 minutes. Remove tart from oven, place on wire rack and let cool completely.

Makes 10 servings.

Source: A school recipe
Submitted By: Habeeba
Date: 7 February 2008