I’m basically making a lemon-flavoured baked rice pudding, which is going to be served cold in a pastry case, finished with a crème-brûlée-style crisp topping. The apples are the dominant feature, adding a coarser texture to the finished dish.
Pre-heat the oven to 200°C/400°F/Gas Mark 6. Butter a shallow 20 cm (8 in), loose-based tart tin. Roll out the pastry thinly and line the tin with it, leaving any excess pastry hanging over the edge. Line with greaseproof paper or foil and fill with rice or baking beans.