Apple and custard tartlets

LET’S GET COOKING

Method

1. 1

   Briefly work together the flour, 2 eggs, sugar, margarine, teaspoon of baking powder and vanillin. Form a ball, cover and refrigerate until the pastry can be rolled out.

2. 2

   For the custard, mix the 2 whole eggs with the sugar and flour. Heat the chosen milk or soya drink with the lemon peel, keeping it hot without a vigorous boil.

3. 3

   Gradually pour the hot liquid into the egg mixture, stirring. Return to a low heat for about 7 minutes and continue until the custard is well thickened. Remove the peel and cool quickly in a shallow container, covering the surface directly with suitable food-safe film.

4. 4

   Wash the apples, remove the cores and quarter them. Use a vegetable peeler to cut thin slices, leaving the skin on. Toss with lemon juice.

5. 5

   Butter moulds about 10 cm across. Roll out the pastry, cut discs about 12 cm across and place them in the moulds.

6. 6

   Spread a tablespoon of jam in each pastry shell and cover with custard. Arrange the apple slices from the centre outwards, leaving the skin visible on top.

7. 7

   Bake in a preheated oven at 180 °C conventional or 170 °C fan for about 30 minutes, checking that the bases are cooked.

8. 8

   Leave to cool, remove from the moulds and dust with icing sugar. Keep chilled until serving.