Ingredients
Sweet shortcrust pastry
- 120 g Butter Cold, Grated
- 120 g Icing Sugar
- 270 g Plain Flour
- 30 g Ground Almond
- 1 Egg
- 1 Egg Yolk
Custard cream
- 300 ml Milk
- 1 Vanilla Bean
- 60 g Sugar
- 2 Eggs
- 15 g Plain Flour
- 15 g Cornflour
Raspberry coulis
- 450 g Raspberries
- 1/2 Lemon Small, Juiced
- 3 tbsp Icing Sugar
Other ingredients
- 6 Apples peeled, halved and cored
- 2 tbsp Caster Sugar
- 40 g Butter Melted
Instructions
Sweet shortcrust pastry
- To make the pastry, mix the butter and sugar together in a bowl until well combined, then beat in the egg and the egg yolks, one at a time until fully incorporated into the mixture. Mix in the flour and ground almond until the mixture comes together as a ball of dough. Tip the pastry out onto a floured work surface and knead briefly until smooth. Wrap the pastry in cling film and chill for 30 minutes. Spray your tart tins with baking spray, then very lightly dust with an even layer of flour. Remove the pastry from the fridge and roll out to a thickness of 2-3mm. Gently mould the pastry into the tins and run a knife around the edge of the tart tins to cut away any excess pastry. Cut a round of baking paper bigger than the tin and place in the tins with baking beans on top. Bake blind for 10-12 mins at 190C.
Custard cream
- Heat the milk and vanilla pod in a small pan and bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl. Cool it down.
Raspberry coulis
- Put all the ingredients in a small bowl and blitz with a hand blender until very smooth. Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. Transfer coulis into the squeezy bottle and set aside.
Assembling
- Once the tart cases are cooked pour the custard on bottom. Slice the apples the thickness of a 3mm and place them onto the tart. Brush over with the melted butter and sprinkle over with the caster sugar and bake in the oven 180C for about 25 minutes, or until golden-brown. Remove from the oven and leave to cool completely. Serve with crème anglaise and raspberry coulis.
Nutrition
Calories: 744kcalCarbohydrates: 111gProtein: 12gFat: 30gSaturated Fat: 16gCholesterol: 177mgSodium: 249mgPotassium: 465mgFiber: 11gSugar: 59gVitamin A: 1032IUVitamin C: 33mgCalcium: 127mgIron: 4mg
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