Crumbly apple cake with custard cream

This crumbly cake is a kind of "cousin" to a sweet tart. The ingredients are more or less the same, but it is more robust and requires less precision in the making. If you don't feel too confident making desserts, this is your kind of cake because the pastry doesn't require any great mastery! We decided to make this crumbly cake with pastry cream and apple because we wanted simple, homemade flavors, but of course feel free to use fruit of your choice!

Prepare the shortcrust pastry by quickly mixing together the flour, sugar, butter, egg + an extra egg yolk, and baking powder. Make sure you end up with a crumbly mix instead of the usual ball. Set aside. Make the custard cream by heating the milk with the eggs and sugar and then thickening by adding flour, stirring all the time. Add the lemon zest to make the custard more fragrant. Cover with cling film and leave to cool. Peel the apples and cut them into small cubes. Sprinkle with lemon juice so that they don't go brown and add a sprinkling of cinnamon to lend aroma. Line a baking tin with baking parchment. Take two-thirds of the pastry dough and, with your fingers, line the base of the baking tin. Add a layer of pastry custard, leaving 1cm free around the edge. Cover with the diced apple, evenly arranged. Finish by crumbling the remaining pastry over the surface. Cook for half an hour at 180°C, then allow to cool, dust with the icing sugar and serve.