To warm jam, place in a microwave-proof bowl. Microwave on HIGH for about 30 seconds, or until hot. If there are any pieces of fruit in the jam, you will need to sieve it. Tart is best made on the day of serving.
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.