Apple custard tart (filo crinkle tart)

Apple custard tart is an attractive sweet dessert made using filo pastry, homemade custard and apple. It is perfect for when you want a dessert which looks impressive and tastes good but isn't too difficult to make.

In this crinkle tart, also known as a crinkle cake or crinkle dessert, the filo sheets are folded concertina style and arranged in the tart case to add texture.

It is perfect for serving to guests, for family meals or a teatime treat. You can serve it on its own or with a dollop of cream or a scoop of ice cream such as stracciatella.

If you have some filo pastry sheets leftover you could use some to make a spanakopita spiral pie, vegetable samosas or a red pepper and fennel quiche.

And if you are looking for other ideas for fruit tart recipes you could try fruit crumble tart, apple galettes, or fig tart.

The ingredients in this filo tart recipe will make a 23 centimetre diameter tart which is sufficient for around six portions.

Ingredients

• About 6 sheets filo pastry - use two sheets to line the base of the dish and four sheets to form the filo crinkles. See these useful tips on how to use filo pastry.
• 50 grams butter - use melted butter to brush the sheets of filo.
• 5 eggs
• 150 ml whipping cream - in the UK whipping cream has around 36% fat content. If you are outside the UK try to match this as closely as possible.
• 150 grams caster sugar.
• Half an apple - ideally choose a red apple such as gala or pink lady.

To prepare the filo

Place a few drops of melted butter into the base of the tart dish.

Lay one sheet of filo pastry over the base of the dish and fold the overhanging edges inside. Brush the edges with dabs of melted butter. Repeat with a second sheet of filo pastry to form a thin pastry case.

Cut one of the filo sheets in half (cut across the centre of the longest side) to form two smaller rectangles. Take one half and fold it into a concertina about 1 centimetre wide. Place the pleated filo in the pastry case to form the start of a spiral starting in the centre. Brush the ends of the pleats with melted butter to help to hold it in place.

Repeat with the remaining filo sheets.

Bake at 180^oC, 350^oF, gas mark 4 for 10 minutes until the filo has hardened.

Remove from the oven and brush the top edges of the filo pleats with melted butter. Return to the oven and bake until lightly golden (around 8 to 10 minutes).

To prepare the custard and tart filling

Place the eggs in a pan and whisk. Add the sugar and cream and whisk again. Heat over a low heat stirring continuously until it is around room temperature.

Pour the custard into the tart case.

Thinly slice the apple into segment shaped pieces. Arrange the slices of apple in the tart pressing down into the custard between the filo pastry pleats.

To bake

Bake the apple custard tart in the centre of the oven at 180^oC, 350^oF, gas mark 4 until the custard has set (around 20 to 30 minutes).

To serve

• This apple and custard tart can be served either hot or cold.
• You can serve it on its own or with a dollop of whipped cream, pouring cream or ice cream.
• It also pairs well with sharp fruits such as raspberries or blackcurrants.

To store

• Once it has cooled your filo tart should be stored in the fridge.
• This tart is at its best on the day it has been made. You can store in the fridge until the following day but the filo will not be as crispy.
• It can be reheated by popping in the oven for around 10 minutes or so until is has heated through.
• It is not suitable for freezing.

Variation

• Use other fruits instead of apple such as peaches, plums, figs or pears.

Other recipes using filo pastry