Vanessa’s apple custard tart

1. Preheat the oven to 180°C fan forced or 200°C conventional. 
2. Roll out the pastry on a floured surface and use it to line the base and sides of a 23cm loose-bottomed tart dish or flan tin. Trim off any excess. 
3. Bake blind for 10 minutes. Remove baking blind material and brush the pastry with egg white. Return to the oven for a couple of minutes until the egg white has cooked. This helps seal the pastry so the custard doesn’t make your pastry go soggy. Remove from oven and set aside.
4. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla and nutmeg or cinnamon. Stir in the cream.
5. Arrange the apples into the dish in a circular pattern. Pour over egg custard to submerge the apples, taking care not to disturb the pattern. 
6. Bake in the preheated oven for 30 minutes, or until custard is set. Check the tart halfway through cooking and ensure the apples are still submerged. Set aside to cool.
7. Remove from the tart dish when it has cooled. 

Serve warm or cold with a dollop of Greek yoghurt or cream.