Custard Apple Tart (Roses)
www.bakewithstork.com
www.bakewithstork.com
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Ingredients

  • Pastry
  • 225 g plain flour
  • 100 g Stork block, diced
  • 30 g caster sugar
  • 6-8 tbsps cold water
  • Filling
  • 150 ml crème fraiche
  • 150 ml double cream
  • 2 tbsps caster sugar
  • 2 egg yolks
  • 4 medium eating apples
  • 2 tbsps lemon juice
  • 3 tbsps apricot jam, to glaze

Instructions

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