Barendina’s Apple Custard Tart

Recipe by Barendina Bals
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Barendina's Apple Custard Tart

Winning Viewer Recipe


1 1/4 cups All purpose flour sifted
1/4 tsp Royal baking powder
7 tbsps Butter softened
1/2 cup Powdered sugar
1 Egg
1/2 tsp Vanilla extract
1/4 tsp Salt

  1. Preheat the oven to 200°C
  2. Cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.
  3. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined.
  4. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together. Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

Pastry Base

  1. Roll out the pastry so that it is about 8cm wider that your loose-bottomed fluted, non-stick quiche tin.
  2. Lift the pastry into the tin and press firmly into the corners all the way around.
  3. Prick all over the base with a fork.
  4. Cover with a sheet of scrunched up baking paper and fill with baking beans, making sure they reach into the corners all the way round.
  5. Bake for 12 minutes, then remove from the oven.
  6. Remove the paper and baking beans and bake for a further 5-8 minutes until the base of the pastry case looks sandy with no grey patches.
  7. Turn the oven down to 180°C

Apple Filling

650 g Crisp red apples peeled, cored and cut into thin wedges
2 tbsp Lemon juice
1 tsp Cinnamon
45 g White caster sugar

  1. Drain the apples, pat dry with some kitchen towel and place in a bowl with the cinnamon, lemon juice and sugar. Stir together.

Custard Filling

2 Medium eggs
40g All purpose flour
60 g White caster sugar
265 ml Full cream milk
1 tsp Vanilla extract

  1. Put the eggs, flour, sugar and vanilla in a large mixing bowl and mix until smooth and set aside.
  2. Warm the milk in a saucepan to almost boiling, then pour the hot milk into the bowl with the egg mixture, stirring all the time.
  3. Wash out the pan if it has any scalded milk in it, then return the mixture to it.
  4. Heat gently until thick while stirring continuously
  5. Pour into a clean bowl and cover with cling wrap touching the surface of the custard to avoid a skin forming. Set aside to cool.


45g White caster sugar

Assemble the Tart

  1. Dish the custard into pastry base.
  2. Arrange the apple wedges in circles in the pastry base.
  3. Sprinkle the caster sugar over the top of the apples.


  1. Put the tart in the oven for 40-45 minutes, or until the apples are just starting to brown.


  1. Prepare the glaze by heating the apricot jam with a teaspoon of water.
  2. Once heated push it through a sieve to remove any bits.
  3. Drizzle the apricot jam all over the apples and use a pastry brush to spread evenly.
  4. Allow the tart to cool before serving.