Wash the apples well, cut in half, scoop out the seeds and finely slice.

Arrange apple slices into a baking tray and bake in a 160°C (320°F) preheated oven for 10-15 minutes, flipping halfway. Allow to cool completely. *Jump this step if using VERY thin slices or using Royal Gala variety.*

Set the oven temperature at 180°C (350°F). 

Unroll the pastry on your working surface and cut strips of 4-5 cm thick (around 2 inches).

Arrange the apple slices on each strip, as much as you can fit on the length with minimal overlap.

Start rolling tightly one strip of pastry and apples. Place the rolled pastry on top of the second one and keep rolling the other strip of pastry around it.

Continue for all the remaining pastry. 

Carefully place the apple tart on a 20-22 cm round cake tin and bake until golden (up to 45 minutes, it may vary on the thickness and the variety of the apple used) . For extra sweetness and caramel colour sprinkle some dark sugar granules on top of the tart before baking.

For the vanilla custard simply weight the corn starch and the icing sugar in a pan, add around a couple of tablespoons of milk first, stir into a paste then add the remaining milk and the vanilla extract a bit at the time, stirring thoroughly to prevent lumps. Cook the custard mixture on medium/low heat for a few minutes (3 to 5) until it starts to bubble and thicken.

Serve the flaky apple tart ideally at room temperature topped with slightly warm vanilla custard.