This recipe is from the story, ‘Apples and tarts: If only Eve thought of these desserts‘.
300g shortcrust pastry*
2 apples, peeled, cored and halved
125g caster sugar
125g butter, at room temperature
125g almond meal (powder)
* For a homemade sweet shortcrust pastry recipe.
For the pastry shell
Line a 18 x 2.5cm (height) ring mould – or its equivalent such as a frying pan – with non-stick baking paper.
Roll the dough out to ½cm thickness to fit the mould. Prick the base with a fork.
Slice the apple halves thinly and arrange them in the pastry shell, keeping each half of sliced apple together.
For the custard
Cream together the sugar and eggs. Add in butter and whisk until creamy. Add in almond powder. Mix well and cast into the pastry shell.
Preheat oven to 180℃. Bake for 35 minutes, or until top is golden brown.