Apple custard tart (Slideshow version)
Stage 15/15 : 1 hour
Leave to cool, then refrigerate for a good hour before removing the tin or mould.Remarks
For the best result, use a slightly sharp apple juice, ideally freshly pressed.If your apple juice is on the sweet side, you can add a little lemon juice.
The tart can be glazed after baking, once it has cooled, but this is not essential.