Matt Stone’s Re-pie-cled Baked Custard, Apple & Bread Tart

By Matt Stone

Matt Stone’s Re-pie-cled Baked Custard, Apple & Bread Tart

Matt Stone’s Re-pie-cled Baked Custard, Apple & Bread Tart. Using apples that are nearing their use by date can sometimes be hard, but with these tarts, you not only can create a rustic looking tart that looks great, but they also taste delicious too! Using food that otherwise would go to waste is a great way to save money.

Learn about the importance of Re-Pie-Cling here

Serves 6-8 

1 pkt Pampas Short Crust Pastry 
2 green apples
25g sugar
30ml water
1 tsp cinnamon
1 tsp nutmeg
Pinch clove
Pinch salt

4 egg yolks
22g sugar
220g cream
1⁄2 vanilla pod

50g bread
35g butter
Pinch Salt
Pinch Cinnamon Pinch Sugar

Line 6 x 8cm tart rings (or egg rings) with Pampas Short Crust Pastry. Pre heat your oven to 180°C. Peel the apples, quarter and cut away the core. Slice each quarter into thirds. In a small pot place the water, sugar, cinnamon, nutmeg, clove and salt. Bring to the boil, turn down the heat and place the apples into the pot. Continue to cook over a low heat until the apples are tender. Thawed pastry cannot be re-freezed, due to bacteria. Cooked pastry dishes can be frozen, but the quality will be compromised.

In a medium bowl add the yolks, vanilla beans and sugar. Mix until combined and add the cream. Set aside.

Dice the bread into rough cubes. Melt the butter in a frying pan and when it begins to foam add the bread. On a medium to low heat continue to stir the bread until it is crisp and golden.

Remove from the heat and allow to cool. Once the bread has cooled, chop into smaller pieces, they can be rough and random. In a bowl coat the bread in cinnamon and sugar.

Remove the tart shells from the freezer, line and fill the tarts with baking paper and baking beads. Bake in the oven for 8 mins, then remove the baking beads and place back into the oven until cooked through and golden. If you don’t have baking beads you can blind bake with dried beans or rice.

Turn the oven down to 120 degrees, fill the tarts to the top with the custard (place the tarts in the oven first so you don’t need to lift the tray to the oven to prevent spillages) and bake for 8-10 mins or till there is only a slight wobble to the custard. Remove from the oven and let cool.

Top the tarts with the apple and bread crumbs. Serve.

Click here for more Re-Pie-Cling recipes.


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