Blend together all the ingredients for the pastry for a few seconds until they come together into a ball. Note: make sure both the butter and the water used are fridge cold!

Wrap the dough in some film and place in the freezer for at least half an hour.

In the meantime peel and chop the apples into cubes and cook the apples in a pan on medium heat with brown sugar and lemon juice until slighly soft (they will finish to cook in the oven later). Turn off the heat and stir in the cinnamon and the vanilla powder.

Preheat the oven at 180° C.

Take the dough out from the freezer and roll it into a circle of around 7 mm thickness.

Blind bake with a weight for 15 minutes (I used dried lentils).

Remove the weight.

Fill the tart with the apple mixture and decorate with a lattice. Using a knife and following the edge of the tray trim the excess of the dough to create a smoother finish.

Bake for another 15 to 20 minutes until the lattice turns slighly golden.

For the custard. Weigh the powders and add milk a splash at the time, until completely incorporated with no lumps.

Add the lemon zest peeled (or grated) making sure not to cut in any white bit of the skin, which will give a bittery taste that we will love to avoid.

Cook on low-medium heat until it thickens stirring the custard all the times.

Once the pie has cooled down, cut it into slices and serve with warm vanilla and lemon custard.