SWEET PASTRY:

2 cups sifted all-purpose flour
pinch of salt
1 tsp. baking powder
2 to 4 tbsp. sugar
3/4 cup (1 1/2 sticks) butter
1 egg, beaten
1 to 2 tbsp. liquid (milk, cream, water or rum)
grated lemon rind (optional)

Combine flour, salt, baking powder and sugar. Chop in butter until very fine. Add beaten egg and liquid and the lemon rind (if used). Work with fingers until smooth like pie dough.

Press evenly, using fingers and heel of palm, over bottom and sides of 9-inch round cake pan, fluting above rim.

FILLING:

4 or 5 tart apples, peeled and sliced
1/2 cup sugar
1 tsp. cornstarch

Lay sliced apples over bottom of sweet pastry. Blend together sugar and cornstarch, sprinkle over apples.

Bake in preheated 400°F oven for about 25 minutes.

CUSTARD:

1 cup dairy sour cream
2 eggs, beaten
2 tbsp. rum
2 tbsp. sifted confectioners' sugar

Combine dairy sour cream, eggs, rum and sugar. Spoon over apples in the pastry. Reduce heat to 350°F and continue baking until custard is set. Allow to cool before serving.

Makes 6 servings.

Submitted by: Denise Messier