INGREDIENTS
Pastry~
155g plain flour
1 tablespoon caster sugar
80g butter, melted and cooled
1 egg yolk
Apple Custard Topping~
3 green apples
20g butter
4tbsp caster sugar
2 eggs
185ml double cream
1tsp vanilla essence
Crumble Topping~
60g plain flour
2tbsp dark brown sugar
40g finely chopped nuts (I used almonds, but you could use walnuts, hazelnuts, pecans etc)
60 butter, melted
1.Lightly grease a 20cm x 20cm baking tin and line with baking paper, overhanging two opposite sides.
2. To make the pastry, sift the flour and sugar in a mixing bowl. Add the melted butter, egg yolk and 2-3 tbsp water and mix until the dough comes together. Roll out the dough between two sheets of baking paper to fit the base of the tin. Refrigerate for 20 minutes. Preheat the oven to 190c.
3. Line the pastry base with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes. Remove the paper and beans, reduce the oven temperature to 180c and bake the pastry for 5 minutes, or until golden. Leave to cool.
4. To make the apple custard topping, peel, core and chop the apples and place in a saucepan with the butter and half the sugar. Cover and cook over a low heat for 15 minutes, or until soft and pulpy. Uncover and simmer for another 5 minutes, to reduce the liquid. Use a wooden spoon to break down the apples until they have a smooth texture. Leave to cool.
5. Whisk together the eggs, cream, remaining sugar and vanilla in a bowl. Spread the cooled apple mixture over the pastry base, then carefully pour over the cream mixture. Bake for 20 minutes, or until the custard has half set.
6. To make the crumble topping, mix together the flour, brown sugar and nuts in a bowl. Stir in the melted butter until the mixture is crumbly. Sprinkle over the custard and bake for 15 minutes. Leave to cool slightly in the tin before cutting. Enjoy!
We ate ours warm with double cream or ice cream, it was lovely. Just what you need on a cold evening.
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