Apple Custard Crumble Tart with Calvados Custard

Method

• 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.