APPLE TART FROM MADRID

Prepare the crust:

• In a medium bowl beat the ¼ pound butter with an electric mixer until light coloured and fluffy.
• Gradually beat in the ½ cup sugar, then the one egg yolk until well blended.
• In a small bowl, combine the 1 ½ cups flour, salt, and baking powder and stir into the butter mixture.
• Work the dough with your hands to form a ball. Press into and up the side of a loose-bottom 9-inch tart pan. Refrigerate while preparing the custard

Prepare the custard:

• In a small saucepan, combine the milk and lemon peel and bring to a boil over medium heat, stirring occasionally.
• Reduce the heat to low and simmer, stirring occasionally; 10 minutes. Discard the lemon peel
• Place the 3 egg yolks in another small saucepan, gradually stir in the ¼ cup sugar, and beat with a whisk until pale yellow.
• Whisk in the flour and gradually add the hot milk. Cook over medium heat, stirring constantly, until thickened and smooth, and no flour taste remains.
• Remove from the heat and stir in the 1 1/2 teaspoons butter. Let cook stirring occasionally.
• Meanwhile, preheat the oven to 350^oF

Prepare the filling:

• In a small bowl, combine the 1/4 cup sugar, the lemon juice, and the cinnamon.
• fold in the apples

Assemble the Tart:

• Spread the custard over the dough and arrange the apples on top in overlapping circles. Bake about 1 hour or until the crust is well browned. Let cool
• In a small saucepan, heat the jelly over low heat. Spoon over the apples to glaze the tart.
• Remove the side of the tart pan, leaving the tart on the bottom circle
• Serve at room temperature or refrigerate at least 2 hours and serve cold