This is a wonderfully, warm dessert to make any time of the year. In winter fresh granny smith apples and tinned plums can be used. In summer, you can use 100% fresh ingredients. Bonus points if you make the custard yourself (a good recipe for which can be found here).
The tartness of the plums and apples contrasts wonderfully with the smooth vanilla and spice flavour of the custard. For something a little more interesting, add some cinnamon and nutmeg to your custard before you add it to the pie.
- Sweet, short pastry
- 3 apples, thinly sliced
- 1 tin of plums OR 5 fresh plums, thinly sliced
- 1 large tetra pack of fresh custard OR one measure of the above custard recipe
- 1/4 of a cup of brown sugar
- 2 tsps of vanilla bean paste
- Icing sugar to dust
- Preheat oven to 180 degrees.
- In a bowl, combine sliced apples with brown sugar and leave to sit for 10 minutes. This will pull some of the acid out of the apples and infuse them with a slightly sweeter flavour. This will contrast beautifully with the tartness of the plums when the pie is eaten.
- Oil and flour a tart pan then line with pastry.
- Place 3/4 of the sliced fruit over the base of the tart in a single layer where possible. Don’t worry about gaps as they will be filled with custard.
- If you’re using store-bought custard, place it in a microwave safe bowl and heat it up warm to touch. This will help with pouring it into the dish and allow it to settle properly.
- Mix the vanilla bean, and any additional spices you choose to use, into the custard.
- Pour custard over the top of the fruit. If you have enough, fill the tart dish 2/3 of the way up.
- Spread the remaining fruit over the top of the pie.
- Cut strips of pastry and seal the top and edges of the pie with them in a criss-cross pattern. There should be plenty of gaps left giving visibility of the fruit and custard.
- Bake until the pastry goes golden and the visible custard has started to caramelise.
- Allow to cool and set before slicing and serving. Dust loosely with icing sugar once cooled.