Mix the flour, sugar, salt and spice.
Add butter in pieces and crumble.
Add the egg and knead into a smooth dough, briefly.
Shape into a ball, flatten slightly and wrap in cling film.
Place in the fridge for about ½ an hour.
Roll out the dough on a floured work surface.
Place the dough in a tart tin (Ø 26 cm) and press down in place.
Trim the rims.
Cut out small stars or other shapes from the remaining dough. I had little hearts and little men.
Bake in preheated oven at 170° C for about 18 minutes.
The figures take about 8 minutes.
Peel and core the apples and cut them into small pieces.
Prepare a custard cream from the apple juice, sugar, starch and custard powder.
Stir the apple pieces into the custard, while it is still hot.
Pour the apple custard onto the baked shortcrust and smooth it out.
Leave to cool completely
Whip the cream until stiff.
Pour onto the cold tart and spread evenly.
Decorate with the small figures. If desired, crumble some and sprinkle on top.
Store in the fridge until serving.