Apple Custard Tart (苹果馅饼)

Sharing below is a recipe taken from my collection (source: Singapore Women’s Weekly magazine, July 2004).

Prep: 45 min (excluding refrigeration)   Bake: 35 min   Serves: 6


  1. 1¼ cup plain flour
  2. 1/3 cup icing sugar
  3. ¼ cup almond meal
  4. 125g cold butter, chopped
  5. 1 egg yolk
  6. 2 – 3 tbsp iced water
  7. lime rind to decorate
  8. filling:
  • ¾ cup thickened cream
  • ¾ cup vanilla custard
  1. apple topping:
  • 4 green apples, peeled, cored and thinly sliced
  • 50g unsalted butter, chopped
  • 2 tbsp brown sugar
  • 2 tbsp currants (replaced with raisins if unavailable)
  • 1 tbsp lemon juice


    1. Process 1¼ cup flour, 1/3 cup icing sugar, ¼ cup almond meal and 125g butter until combined.
    2. Add egg yolk and enough iced water to make ingredients come together.
    3. Shape pastry into a ball on lightly floured surface. Cover, refrigerate for 30 min.
    4. In the meantime, preheat oven at 190°C.
    5. Divide pastry equally into six portions. Roll each portion on lightly floured surface until large enough to line 10cm loose-based flan tins.
    6. Lift pastry into tins; trim edges. Place on oven tray. Cover, freeze for 20 min.
    7. Remove from freezer, bake in oven for 10 min. Reduce temperature to 180°C, bake for another 5 min or until pastry is lightly browned.
    8. Remove from oven, cool pastry in flan tins.
    9. To prepare the filling, beat ¾ cup cream in small bowl with electric mixer until soft peaks form.
    10. Fold in ¾ cup custard. Cover, refrigerate while preparing apple topping.
    11. To prepare apple topping, combine 4 green apples, 50g butter, 2 tbsp brown sugar, 2 tbsp currants and 1 tbsp lemon juice in pan.
    12. Cook, stirring over medium heat until sugar is dissolved.
    13. Simmer over low heat, uncovered for about 10 min or until apples are soft. Set aside to cool.
    14. Just before serving, spoon filling into pastry cases. Cover with apple topping. Decorate with lime rind.