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Apple crumble custard tart

Have apples? Make a tart! Source: Unsplash/James Yarema

Try a delicious tart with apples crumble and custard cream with semolina. It's the perfect excuse to practice your skills in shortcrust pastry making. Angela Nicolettou has the details.

Apple crumble custard tart


1 batch sweet short crust pastry

2 tbs orange marmalade

Poached apples

3 apples, peeled and quartered (fuji or golden delicious)

½ cup sugar

1 cinnamon stick

2 cloves

5 peppercorns

1 piece of lemon peel


500ml full cream milk

¼ cup fine semolina

1/3 cup caster sugar

zest of 1 orange

1 tsp vanilla paste

2 eggs


½ cup slivered almonds

100g butter, diced

¼ cup plain flour

1 tsp cinnamon

2 tbs brown sugar


Heat oven to 180C and butter a 20 to 25cm wide tart tin.

Roll the pastry to a thickness of 3mm and large enough to spill over the sides of the tart tin. Place the pastry in the tin and gently press at the base of the sides so the pastry lines the tin. Place in the fridge for 30 minutes.

To poach the apples place the sugar, spices and lemon peel with 2 cups of water in a small saucepan and bring to the boil. Add the apples and cover with a piece of baking paper cut to the size of the saucepan. Simmer until apples are just cooked. Set aside until needed.

For the custard, mix eggs and sugar until well combined and set aside while you prepare the milk. Heat milk with the orange zest and vanilla to just before boiling point. Reduce heat to a simmer and slowly add the semolina, while continually stirring until it begins to thicken. Remove from heat and add the egg and sugar mix, while continuing to stir. Place back on a medium heat and stir until the custard thickens. Remove from the heat and cover the custard with a piece of glad wrap (or baking paper) placed directly on the surface until needed. 

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