Apple Rum Custard Cake
- Reviews 1
Ready In: 1 hr 50 mins
Serves: 6-8
Ingredients
Filling
- 1⁄4 cup dried currant
- 1⁄4 cup rum
- 1⁄2 cup fresh white breadcrumbs
- 2 tablespoons melted butter
- 6 medium tart cooking apples (about two pounds)
Pastry
- 2 cups all-purpose flour
- 3⁄4 cup unsalted butter, softened
- 4 egg yolks
- 2 tablespoons sugar
- 2 tablespoons finely grated lemons, rind of
Custard
- 2 whole eggs
- 2 egg yolks
- 1⁄3 cup sugar
- 1 3⁄4 cups heavy cream
- 2 tablespoons sugar
- 2 tablespoons melted butter
Directions
- Place the currants in a small bowl and pour the rum over them.
- Allow to soak for at least 20 minutes.
- Peel, core and cut the apples into 1/4 inch thick slices.
- At this point, pre-heat the oven to 350 F and start making the pastry.
- Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
- With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
- Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
- Now fill the pastry shell.
- Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
- Sprinkle the mixture over the dough in the pan and spread the apples over it.
- Drain the currants and set the rum aside.
- Scatter the currants over the apples.
- Bake in the middle of the oven for 10 minutes.
- During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
- Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
- Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
- Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
- Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
- Remove the pan from the oven and let the tart cool completely before removing from the springform.
- Slide onto a cake plate and serve.
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