Bake in the centre of the oven for about 20 to 30 minutes or until the pastry edges are golden brown.
Remove from the oven and allow to cool slightly. Mr McGrady recommends slicing and serving with ice cream, whipped cream or English custard.
I found baking this dish rather easy, especially as it was the first time I’d baked a tart. But I found my pastry started to droop down along the sides of the tin while it was dry baking.
That might have been because I over-worked the pastry dough when rolling it out – but it still tasted really delicious.
source: express.co.uk