Old-fashioned apple crumble with custard

1. Preheat the oven to 180ºC.
2. To make the shortcrust pastry, combine 120g of flour, the caster sugar and 70g of butter in a medium-sized bowl. Using your fingertips, rub in the butter to form a breadcrumb consistency.
3. Add just enough ice-cold water to form a firm dough. Gently bring the pastry together and wrap in wax paper. Chill until cold.
4. On a floured work surface, roll out to a 3mm thickness, then use to line a greased round pie dish. Line with wax paper and fill with the rice.
5. Bake blind for 12 to 15 minutes. Remove the rice and paper and return to the oven until golden.
6. To make the apple filling, bring the apple, sugar, 85ml of water and cinnamon to a slow simmer in a medium-sized saucepan. Poach for 15 to 20 minutes until the apple pieces is soft.
7. Dissolve the cornflour in a Tbsp of water.
8. Return the saucepan to the heat, add the cornflour mixture and cook until the sauce thickens slightly.
9. To make the crumble, combine 60g of flour, 15g of butter with the brown sugar and nutmeg, and mix to a firm dough. Refrigerate until cold and firm.
10. To assemble, fill the pre-baked tart case with the apple filling. Grate over the crumble dough and bake for 20 minutes or until golden brown.
11. Cool and drizzle over the icing, made by mixing together the icing sugar, 1 Tbsp of water and the lemon juice.
12. Serve warm with custard.

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