1 sheet frozen puff pastry, thawed
3 small Granny Smith apples (480g)
1 tblsp lemon juice
2 tblsps apricot jam, warmed
Vanilla ice-cream, to serve
4 egg yolks
1⁄2 cup caster sugar
1⁄4 cup custard powder
1 tsp vanilla bean paste
2 cups milk
Lightly grease a 25cm round, loose- base an tin (21⁄2cm deep).
2 To make custard, whisk yolks, sugar, custard powder and vanilla in a large, heat-proof bowl until smooth. Heat milk in a medium saucepan over a medium heat until hot.
3 Whisking continuously, gradually pour milk into egg mixture until smooth. Return to saucepan. Whisk over a medium to high heat until boiling and thickened.
4 Transfer to a heat-proof bowl. Cover surface with plastic wrap. Refrigerate until cold.
5 Roll out pastry on a clean bench until large enough to line base and side of prepared tin. Lift and press into tin. Trim edge. Use trimmings to cover any gaps.
6 Peel apples. Cut into quarters. Remove core. Cut into 6mm thick slices. Toss in juice in a large bowl.
7 Whisk custard until smooth. Spoon into pastry case. Smooth top. Arrange apples, slightly overlapping, over custard.
8 Place tart in a hot oven (200C). Loosely cover with a sheet of foil. Cook for 40 minutes.
9 Reduce heat to moderate (180C). Discard foil. Cook for a further 20 minutes, or until pastry is golden and crisp and apples are tender. Remove. Stand in pan for 5 minutes. Brush jam over top. Stand for a further 20 minutes.
10 Remove tart from tin. Serve with ice-cream.