Apple Rum Custard Cake

Recipe by Sackville
READY IN: 1hr 50mins




  • 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.