Prep Time: 20 mins
Ready in: 35 mins
- 2 medium Bramley cooking apples
- zest and juice of 1 large lemon
- 125g castor sugar
- For the custard
- 175mls milk
- 75g sugar
- 2 heaped tbsp custard powder
- For the crumble
- 75g cold salted butter
- 125g plain flour
- 75g castor sugar
- For the sauce
- 600mls milk
- 2-3 tbsp custard powder, roughly
- 3-4 tbsp golden syrup, roughly
- 3-4 tbsp Calvados, roughly
- Pre-heat the oven to 200°C, gas 6.
- Peel and core the apples and cut into medium chunks.
- Heat a saucepan, then add the apples, lemon zest and juice and sugar.
- Cook for 5 minutes to soften slightly.
- Make the custard by stirring a little of the milk with the powder to slake.
- Heat the rest of the milk and once just boiling whisk in the slaked powder and cook until nice and thick, remove from the heat and stir in the sugar.
- Cool slightly and then spoon into the bottom of the pastry shell, spread out evenly.
- Then top with the cooked apple and finally the crumble, but do not pack the crumble mix down, it needs to be left light and fluffy.
- Bake in the pre heated oven for 25-30 minutes until the crumble is brown and evenly coloured.
- Remove from the oven and cool.
- Make the next lot of custard in the same way as above., adding the syrup to taste. The sauce will be lighter and more of a sauce consistency.
- Then add the Calvados to finish, serve with the warm but not hot tart.