120g plain flour
I'm not going to bore you with the method for making pastry. You know what to do.
Line an 8 inch tim with the pastry and bake blind until light golden brown.
2 largish apples. I used renette as I was luck enough to have them growing on my tree, but you can use russets. 3 will probably be about right as they are small. I clean and slice the apples and put them in a layer on a microwave proof dish. Cover with cling film and microwave until just soft. If you do this your apples will stay golden and not brown.
1/4 litre of single cream
1 dessert spoon of cornflour
What you need to do:
mix the ecc, sugar and cornflour together. There is really no need to whisk them and all that faff. It really will not make any difference to the final; custard.
Heat the cream to just below scalding point and add to the egg mixture. Beat well while adding the cream. This is important as you risk curdling the eggs if you don't mix it really well while you're adding the hot cream. Return to the heat to cook the custard until it thickens but not so much that it curdles. The addition of the cornflour should prevent this. Allow to cool slightly.
Pour the custard into the cooked pastry shell and cover with a layer of cooked apples.
Return to the oven for about 15 minutes to brown the apples and custard.
Cool before serving. Slightly warm is so good.