The flavours of apple with a hint of curry and nutmeg, have been teamed with a home made shortcrust pastry to form a delicious, creamy tart.
Great for lunch and if you have visitors, it can be cut into squares and served either hot or cold, and can be made days ahead.
I had no visitors that day so ate it hot with a small salad.
Preparation Time: 1 hr 15 minutes plus fridge time for pastry
Cooking Time: 55 minutes
Makes: 4 - 6 servings
Ingredients Shortcrust Pastry: 1½ cups plain flour
¼ tsp salt
125 g unsalted butter, cut into small chunks
¼ cup iced water
Egg wash made from 1 egg yolk beaten with 2 tsp water.
Filling: 30 g unsalted butter
4 spring onions, pale parts only, thinly sliced
3 medium-large apples -I used Gala
1½ tsp curry powder
¼ tsp ground nutmeg
1 cup cream ¾ cup milk
Freshly ground black pepper
325 g grated cheddar
To make the pastry, mix the flour and salt together either in a processor or by hand. Add the butter and mix again until the mixture is like breadcrumbs.
With the processor running, add the iced water until the pastry turns into a ball around the blade.
Shape the pastry into a ball.
Flatten it into a disc and wrap it tightly in plastic wrap. Chill for about 20 - 25 minutes or till it is firm but able to be rolled out easily.
Line a 26 - 28 cm tart tin with a removable base (I used a springform) with baking paper and spread the pastry gently on to this, making it go up the sides. Make sure it is not thick and keep any left over bits of pastry. The thinner you can get the pastry, the nicer the end product will be.
Chill it again for about 30 minutes.
Preheat oven to 180° fan-forced.
Completely cover the pastry with a sheet of foil or baking paper, pressing it gently down in the corners, if your dish has corners. Spread some rice or dried beans to a depth of about 6 mm all over the base to weight it down, so that it stays flat while baking.
Bake for 30 minutes or until the pastry is nearly set. Check that the pastry feels firm and dry before taking it out.
Lift the foil and the rice out carefully and fix any splits or cracks in the pastry with some unused pastry.
Brush the egg wash over the pastry and return it to the oven for another 2 minutes or until the pastry is golden. Leave it to cool and reduce oven temperature to 160° fan forced.
For the filling - melt the butter in a frying pan or small wok on low - medium. Add the spring onions and apples and cook, stirring regularly for 10 minutes. Sprinkle in the curry powder and nutmeg and cook, stirring for another 2 minutes, then turn off the heat the let this cool slightly.
Meanwhile whisk the eggs and then the cream and milk and season with pepper. Spread the apple mixture evenly over the base of the pastry, and sprinkle the grated cheese over this. Stir the egg mixture again, and then drizzle it over the top.
Bake for about 35 - 40 minutes or until it is golden brown and lightly set. Remove from the oven and leave it to stand and settle for about 5 minutes before serving.
Take out of the dish or springform, and gently slide onto a serving plate, slice, and eat....this keeps very well for days.