- 2 cups cups ready-made custard, for serving
- For the shortcrust pastry
- 120 g cake flour, sifted, plus extra for dusting
- 3 T caster sugar
- 70 g butter, plus extra to grease
- juice of 1 lemon
- ice cold water
- 1 cup rice, for blind baking
- For the apple filling
- large apples, cut into large chunks
- 1/3 cup sugar
- 1/3 cup water, plus 1 T
- 1 stick cinnamon
- 1 T cornflour
- For the crumble:
- 60 g flour
- 1 T butter
- 2 T brown sugar
- 1 t grated nutmeg
- For the icing, mix together
- ½ icing sugar, sifted
- 1 T water
- 3 T lemon
Preheat the oven to 180°C.
To make the shortcrust pastry: In a medium-sized bowl, combine the flour, sugar and butter. Using your fingertips, rub in the butter to form a breadcrumb consistency.
Add the lemon juice and just enough water to form a firm dough. Gently bring the pastry together and wrap in wax paper. Chill until cold.
On a floured work surface, roll out to a 3-mm thickness, then use to line a greased round pie dish. Line with wax paper and fill with the rice.
Bake blind for 12 to 15 minutes. Remove the rice and paper, and return to the oven until golden.
To make the apple filling: In a medium-sized saucepan, bring to a slow simmer the apple, sugar, 1⁄3 cup water and cinnamon. Poach for 15 to 20 minutes until soft.
Dissolve the cornflour in the remaining water. Return the saucepan to the heat, add the cornfl our mixture and cook until the sauce thickens slightly.
To make the crumble: Combine all the ingredients and mix to a firm dough. Refrigerate until cold and firm.
To assemble: Fill the prebaked tart case with the apple filling. Grate over the crumble dough and bake for 20 minutes or until golden brown. Cool and drizzle over the icing. Serve warm with custard.
Per serving: 2071.1 KJ, 5.7 g protein, 12.2 g fat, 91.7 g carbs