directions

Step 1

Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper or non-stick silpat liner.

Step 2

On a floured surface, roll out pie crust to approximately 14" in diameter. Leave egdes ragged. Transfer pie crust to the prepared pan. The edges will fall over the sides, but it will be folded over the filling later on.

Step 3

Using a 9" inverted bowl or pan lid, lightly mark the inside of the pastry crust. Do not cut through the dough. This will be a guide for the apple butter. Spread the apple butter or optional jam evenly over the pastry crust within the circle.

Step 4

Place the apple slices in a bowl and toss with sugar and cinnamon and then layer sliced apples and 1/2 the cranberries inside and around the circle until it is full, poking the rest of the cranberries where you see fit. Add additional and optional ingredients you want like nuts or other toppings.

Step 5

Moisten the edges with a small amount of water and carefully fold up, pressing and folding the edges in pattern. Mix the 1 tablespoon castor sugar and 1/2 teaspoon cinnamon together and set aside.

Step 6

Whisk together all custard ingredients in a small bowl. Remove the tart from the oven after 30 minutes and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of fruit juice the tart has produced, some of it may need to be spooned out to make room for the custard. Don't worry if it doesn't all fit. With a pastry brush, paint the outside of the crust with the beaten egg, and sprinkle the crust with the cinnamon sugar. Bake for another 10-20 minutes or until the custard is set.

Step 7

Remove tart from the oven. Let sit for 10-15 minutes before transferring to a wire rack to cool. This tart is best served the same day, but if there are any leftovers, they should be refrigerated.