Preheat the oven to 200°C and grease a 20cm tart tin.
Peel and grate the apples. Squeeze out any excess liquid and place in a mixing bowl. Add the fruit mincemeat, citrus peel and brandy. Mix well.
Dust your work surface lightly with flour. Line the tart tin with puff pastry. Cut the excess pastry away from the rim. Press the scraps into a ball and roll out again. Cut out star shapes of various sizes.
Tip the fruit mince mixture into the tart tin. Arrange the stars on top of the tart and brush lightly with some milk.
Bake the tart for 35 minutes, or until the pastry has risen and is golden. Allow to cool for a few minutes. Dust with icing sugar and serve.
To make the custard: Whisk the egg yolks and castor sugar together until pale and creamy. Whisk in the flour and cinnamon. Place the milk and cloves in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Add the vanilla paste. Continue to stir for a few minutes until the custard is quite thick. Remove the cloves and stir in the orange rind. Transfer to a warm jug.