- 2 medium Bramley cooking apples
- 1 large lemon, zest and juice
- 125 g caster sugar
For the custard
- 175 ml milk
- 75 g sugar
- 2 tbsp custard powder, heaped
For the crumble
- 75 g cold salted butter
- 125 g plain flour
- 75 g caster sugar
For the sauce
- 600 ml milk
- 2 tbsp custard powder, roughly
- 3 tbsp golden syrup, roughly
- 3 tbsp Calvados, roughly
- Preheat the oven to 200C, gas 6.
- Peel and core the apples and cut them 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. When 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.
- Top with the cooked apple and the crumble, do not pack the crumble mix down. It needs to be left light and fluffy.
- Bake in the preheated 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.
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