Apple Custard is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apple marmalade baked in a pastry shell that's served warm with custard. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Custard.
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This is a classic recipe for a Victorian version of Apple Custard that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
To one pound of flour add two eggs, two ounces of butter and two tablespoonfuls of sugar; mix thoroughly together and make into a paste; line a mould with the paste and fill it with apple marmalade. Bake in a moderate oven, and when done turn it out of the mould into a dish; powder with sugar and serve.
Begin with the pastry: Combine the flour, butter and sugar in a bowl. Mix thoroughly then add just enough water to bring the mixture together as a dough. Roll out and use to line a 22cm diameter pie dish.
Pour in the apple marmalade filling then transfer to an oven pre-heated to 170°C and bake for about 25 minutes, or until the pastry is cooked through. When done, turn the tart out onto a dish, dust with icing sugar and serve accompanied by custard.
Flour 1lb.; eggs, 2; butter, 2 ounces; sugar, 2 tablespoonfuls.