Apple custard and honey tart

Ingredients:

For the pastry

225 gm (eight ounces) undeniable flour
50 gm (1¾ oz) caster sugar
1 vanilla bean, seeds scraped
one hundred twenty five gm (four¼ oz.) unsalted butter, barely softened
1 medium whole egg
1 medium egg yolk, overwhelmed
For the filling

1 massive bramley apple (see be aware)
four golden noble apples (see observe)
caster sugar, to flavor
20 gm (¾ oz.) unsalted butter
three medium egg yolks
2 medium whole egg
15 ml (three tsp) clear honey
six hundred ml (22 fl ounces) double cream
To serve

1 small crimson apple (see observe)
Icing sugar
½ tsp nutmeg
1 cinnamon stick
½ tsp ground big name anise
¼ tsp floor cloves
25 gm (1oz) butter
a dash of brandy
whipped cream
cook's notes
Oven temperatures are for traditional; if the use of fan-pressured (convection), lessen the temperature by means of 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals five ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are clean (until designated) and cups are lightly packed. | All veggies are medium size and peeled, unless certain. | All eggs are 55-60 g, unless specified.

Instructions:

Preheat the oven to a hundred and eighty°C / 350°F / fuel mk 4.

Rub the flour, sugar, vanilla seeds and butter collectively gently together with your fingertips until they resemble breadcrumbs (or pulse in a meals processor).

gently beat the entire egg and pour it onto the breadcrumb mix. Stir in with a spoon, and then carry the whole thing together with your hands to form dough. cowl with clingfilm and rest inside the fridge for half-hour.

lightly grease a 20cm /8 inch unfastened-bottomed tart tin. Roll out the pastry right into a circle 3mm / ⅛ inch thick, and 23cm / 9 inch extensive. gently ease the pastry into the tin, pressing down so there are not any air bubbles. go away 2.5cm /1 inch pastry overhanging the edge. chill for 10 minutes.

area a baking sheet inside the oven, at the center shelf, to preheat

Line the pastry case with greaseproof paper and fill with dried beans or rice. placed the tin onto the preheated baking sheet and bake for eight mins. get rid of the paper with the beans and bake the pastry case for a in addition 5 minutes, so the pastry not seems glassy.

cautiously trim off the overhanging pastry part degree with the pinnacle of the tin, after which brush the internal of the case with the egg yolk to seal the pastry. positioned the pastry case again into the oven for a in addition three mins to cook dinner the yolk, then do away with from the oven.

For the filling, reduce the oven temperature to one hundred seventy°C / 325°F / gasoline three. Peel, center and kind of slice the bramleys. vicinity in a pan with 1 tbsp water.

prepare dinner over a medium warmness for five-10 minutes, until gentle. Sweeten with sugar to flavor and beat to a puree then region the apple puree inside the backside of the pastry case.

well slice the noble apples and arrange over the pinnacle of the puree.

In a bowl, beat together the egg yolks, and whole egg and honey. region the cream in a small pan and produce to the boil. when boiling, whisk the cream into the egg mix, beating all of the time. Pour into the pastry case, over the apple, and bake for 20 mins, till the combination has set and is golden brown. permit to chill.

To serve, warmness a non stick pan over a medium warmness, and upload the butter.

Slice the apple 6mm (¼ inch) thick. as soon as the butter begins to bubble add the apples then the spices and a little sugar and allow to cook dinner for 2 minutes, until it begins to caramelise, then upload a touch of brandy dispose of from the warmth and serve alongside a wedge of tart and a dollop of cream.

notice

• you may replacement Granny Smith apples for the bramleys and golden delicious or different sweet cooking apple for the golden noble. For the compote, a spread with intense flavours works properly.