Apple and brandy custard tart recipe

Apple and Brandy Custard Tart recipe

This article was published by: Matthew

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Ingredients

	sweet pastry sufficient for an 8-9 inch flan
	For the Glaze:
4 tbsp	apricot jam
½ tbsp	Calvados or cognac
	For the Custard:
35 g	plain flour
75 g	granulated sugar
2 large	eggs
180 ml	single cream
½ tsp	vanilla extract
1 tbsp	Calvados
	For the Filling:
700 g	firm apples, Golden Delicious or Granny Smith
2 tbsp	granulated sugar, or to taste
2 tbsp	unsalted butter
	For Decoration:
1 tbsp	granulated sugar
¼ tsp	ground cinnamon

Instructions

Grease a loose-bottomed 8-9 inch, 20-22cm pie or flan tin. Preheat the oven to Gas Mark 6, 200°C, 400°F.

Roll out the pastry to fit the base and sides of the tin an d place it in position. Lightly press the pastry into the corners and flutes and cover the base with parchment. Fill the shell with baking beans or uncooked rice and bake for 20-25 minutes until the pastry is dry and lightly browned.

Remove the beans and parchment and allow to cool on a wire rack. When just warm, brush the glaze all over.

To make the glaze:
Heat the jam in a saucepan with 1-2 tbsp of water until bubbling. Remove from heat and strain to remove any solids. Add the brandy.

To make the custard:
Mix the flour and sugar together. Add the eggs and mix to a smooth paste. Do not allow to stand.

Heat the cream in a small pan until it just starts to boil. Remove from heat and add vanilla and whisk into egg mixture while stirring constantly. Whisk in the brandy. Set aside.

To prepare the filling:
Peel, core and slice the apples into ¼-inch or 6mm thick slices.

Melt the butter in a pan and add the sugar. Add the apples and cook gently until they just begin to soften, about 7-10 minutes. Allow to cool.

To assemble: preheat the oven to Gas Mark 4, 180°C, 350°F.

Arrange the apples in concentric circles from the edge inwards on the tart base. Pour the custard carefully over the top, without completely filling the base. Sprinkle the cinnamon sugar over the top.

Place the tin on a baking sheet and bake for 25-30 minutes or until the custard has set. Remove from oven and allow to cool.

Lightly sprinkle icing sugar over the top and cover the edges of the tart with foil to prevent burning. Place under the grill until the sugar caramelises. Alternatively, use a blow torch if you have one.

Slide the tin shell up from the base and slide the tart from the base to a serving dish. Serve in wedges with whipped cream or vanilla ice cream.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a