from Elizabeth
time 45 min
yield 6-8 servings
category Tarts
cuisine English
Ingredients for the pastry
70 gr butter
150 gr plain flour
2 Tbsp. sugar
pinch of salt
For the filling:
2 cooking apples
2 lemons, rind and juice
2 whole eggs
100 gram sugar
50 ml double cream
directions
1. Make the pastry: Rub the flour with the butter and a pinch of salt until it resembles fine crumbs. Add the sugar and a little water, work the dough until the pastry comes together. Wrap the pastry in cling film and refrigerate for 30 minutes.
2. Turn the oven on to 200ºC.
3. Prepare the filling: Grate one of the apples into a bowl, break the eggs into the bowl and whisk lightly with a fork. Add the grated rind and juice of the lemons. Mix in the sugar and cream, stir until combined.
4. Roll out the pastry and line the base and sides of a small flan mould.
5. Pour the filling into the flan base. Quarter and core the remaining apple, slice it very finely. Place the apple slices over the lemon custard base so they overlap. Sprinkle with a little sugar.
6. Bake in the oven for 35-40 minutes until set.
7. Serve cold with whipped cream or ice cream.
