Serves: 4
25 g/ |
Butter |
250 g/ |
pate brisée (see later) |
1 kg / 2 lb |
green dessert apple |
150 gr / 5 oz |
caster sugar |
1 teaspoon |
ground cinnamon |
3 tablespoons |
milk |
150 ml / 1/4 pint |
single cream |
2 |
eggs |
25 gr / 1 oz |
icing sugar |
| 1. Butter a 25 cm / 10 inch loose-bottomed flan tin and line wit the pate brisée (shortcrust pastry). Prick the base of the pastry case all over with a fork. |
| 2. Peel, core and quarter the apples. Slice the quartered apples without separating the slices and spread them out fan-fashion on the base of the tart in an attractive pattern. |
| 3. Sprinkle the apples with 25 gr / 1 oz of the sugar and then with the ground cinnamon. Bake in a preheated oven at 200 °C / 400 °F / Gas Mark 6 for 20 minutes. |
| 4. Mix the remaining sugar in a bowl with the milk, cream and eggs. Beat lightly and then pour over the cooked apples. Return to the oven for a further 10-15 minutes. When the tart is cooked and the custard set, dust with icing sugar and serve warm. |
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