• For the pastry:
  • 140g butter, chilled
  • 200g plain flour
  • 50g rolled oats
  • 50g caster sugar
  • 50g demerara sugar
  • 1 egg, beaten
  • For the filling:
  • 250ml milk
  • 250ml double cream
  • 1 tsp vanilla extract
  • 100g caster sugar
  • 8 egg yolks
  • 3 pink apples


  1. Preheat the oven to 160c.
  2. Rub the butter and the flour together until it resembles breadcrumbs. Add the oats, sugars and egg and bring together to form a dough. On a lightly floured surface roll out the pastry and line a 20cm tart tin. Prick the base and leave to chill for 30 minutes.
  3. Line the case with greaseproof paper and fill with baking beans then bake for 15 minutes. Remove the beans and the paper and cook for a further 15 minutes. Remove from the oven and reduce the oven temperature to 120c.
  4. In a saucepan heat the milk and cream until scalding point then add the vanilla. In a large bowl beat together the egg yolks and sugar until pale, then slowly add the hot milk mixture, beating continuously. Strain the mixture through a sieve and into a large jug. Skim off any froth then carefully put into the pastry case. Bake for 45 minutes then remove from the oven and leave to cool for 10 minutes. Turn the oven back up to 180c.
  5. Meanwhile quarter the apples and slice finely using a mandolin. Drop straight into water with the juice of 1 lemon squeezed into it. When the tart has cooled slightly, dry each apple slice and arrange on top of the tart. Brush sparingly with melted butter and sprinkle over some more demerara sugar. Return to the oven for a final 10 minutes then remove and leave to cool.