Caramel Apple Tart - cooking recipe

Ingredients

1 1/2 cups flour
1/3 cup powdered sugar
8 tbsp (1 stick) unsalted butter, chilled, diced
1 None egg, lightly beaten
1/2 cup milk
1/2 cup light cream
1/2 cup packed brown sugar
4 None egg yolks
2 tbsp custard powder
1 tsp vanilla extract
2 None apples, cored and thinly sliced
1 None lemon, juiced

Preparation

Place flour and powdered sugar in a food processor. Pulse to combine. Add butter, pulsing until mixture resembles fine breadcrumbs. Add beaten egg and process until pastry forms a ball around the blades. Wrap in plastic wrap. Refrigerate for 30 mins.
Preheat the oven to 325\u00b0F. Lightly grease a 9-inch tart pan with a removable bottom. Roll pastry out between 2 sheets parchment paper to 1/8-inch thickness. Press into prepared pan and trim edges. Refrigerate for 15-20 mins.
Line tart crust with parchment paper and fill with rice or beans. Place on a baking pan. Bake for 15 mins. Remove paper and filling and bake for 5 mins.
Heat milk and cream in a small saucepan on medium heat until almost boiling. Remove from heat. Whisk brown sugar, egg yolks, custard powder and vanilla in a large bowl. Gradually whisk in milk mixture until smooth. Pour into tart crust.
Toss apples in lemon juice. Arrange in a circular pattern to cover filling, overlapping slices.
Bake for 35-40 mins, until set. Cool.