250gr plain flour
125gr cold butter
50gr icing sugar
Zest of half a lemon
1 x 410gr tin of evaporated milk
350gr dark brown sugar
Small pinch of freshly ground nutmeg (optional)
1, Start with the pastry by sifting the flour and icing sugar together into a bowl. Rub in the butter and lemon zest until you have a fine breadcrumb consistency.
2, Add in the egg and mix it using a fork. Knead it gently to bring it together into a smooth ball. Wrap this in cling film and pop in the fridge for a minimum of 20 minutes
3, Roll out your chilled pastry to around 5mm and line your tins. I made a 7 inch tart and 6 smaller ones. Chill these in the fridge for 20mins and preheat your oven to 175o/c.
4, Line them with grease proof paper, fill with baking beans and bake for 10 minutes and then remove the beans and grease proof paper and bake until golden brown - around 5-10 minutes.
5, Whisk the filling ingredients together until creamy, thick and bubbly, this takes around 5 minutes with stand mixer on a medium high speed.
6, When your pastry lines tart tins are ready, fill them with the filling and bake - 10 minutes for the smaller ones and 15minutes for the larger tart.
7, Serve with slices of apple.