CREAMED APPLE TART

Take 1 lb. of apples peeled and cored, ¼ teaspoonful of grated lemon rind, 1 tablespoonful lemon juice, 2 oz. brown sugar, ½ pint boiled custard, and pastry. Line the sides of a deep piedish with pastry and fill it with the apples, adding the sugar and lemon between each layer, and, lastly, 3 tablespoonfuls water. Cover with a crust, trim and ornament the edges, and bake in a brisk oven, but do not let it brown much. When done, cut out evenly a round piece from the centre of the crust, pour in the warm custard till level with the top, replace the bit of crust, and set aside till quite cold.