Caramel Apple Tart

• 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

1. 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.
2. Preheat the oven to 325u0b0F. 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.
3. 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.
4. 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.
5. Toss apples in lemon juice. Arrange in a circular pattern to cover filling, overlapping slices.
6. Bake for 35-40 mins, until set. Cool.

flour, powdered sugar, unsalted butter, egg, milk, light cream, brown sugar, egg yolks, custard powder, vanilla, apples, lemon

Taken from recipes-plus.com/api/v2.0/recipes/26265 (may not work)