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Apple Tart and Custard

Place a border of rich puff-paste around the pie-dish and put in some apples pared, cored and cut into thin slices; sprinkle over them a little sugar and grated rind of lemon. Mix a little lemon-juice with some water, pour it over the apples and cover with a crust of paste. Place in the oven, baking for about three-quarters of an hour, then remove and with a sharp knife cut away all the inside of the crust, leaving merely the border. Pour over the apples a little boiled custard, grate over a little nutmeg and allow the tart to cool, and serve.