This is a recipe for a dish that I have always enjoyed making, but somehow wanted to update in my own way. After all, apple tart is a staple of most restaurants, particularly if you holiday in France. And I do, every year for the last four years. The house is booked again for next summer too so I do like to re-create dishes every now and then that remind me of being on holiday.
All I have done is take a very simple recipe and modify it slightly. But, the piece de resistance is the custard to go alongside it. This is a custard that I am also planning to make to go with my Christmas goodies too. Here’s why. Brandy!
Now, I have always gone for the shop bought M & S Brandy custard up until this point in time. No more. This delectable custard could be the perfect partner for mince pies, Christmas pudding, or pear and mincemeat crumble.
But, it works absolute wonders with this rustic apple tart too, taking in to another dimension. Whatsmore, it is so so easy to make. No stirring egg yolks over a low heat in case they split. Not necessary. All that’s required is heating the cream. Pour over egg yolk mix. Done!
This is my entry to the “We Should Cocoa” challenge, held this month by Chocolate Teapot. The theme being choclate (as always) but in combination with apple. Very unusual and much more of a challenge than I was expecting it to be.
The rustic apple tart has been adapted from a recipe by Smitten Kitchen. I used Stephanie Alexander’s (The Cook’s Companion) shortcrust pastry with it’s wonderfully short, melt in the mouth lightness. The white chocolate and Brandy custard has been adapted from Josceline Dimbleby’s dark choclate custard featured in “The Almost Vegetarian Cookbook”. I know, I can’t stop using this book. My next post uses her yoghurt pastry so I am not done with this marvellous book yet!
Rustic Apple Tart with White Chocolate & Brandy Custard
Ingredients :~ Makes 1 tart
For the filling :~
6 dessert apples peeled cored & finely sliced
2tbsp butter melted
sugar for topping
For the pastry :~
240g plain flour
Pinch of salt
To make the pastry, put the flour, salt and butter in a food processor and whizz until the mixture resembles breadcrumbs.
Add the water and pulse until the dough begins to come together.
Take the pastry out and give it a quick knead before placing in the fridge (wrapped in cling film) for 30 minutes.
After resting, roll out the pastry using plenty of flour to cover a loose bottomed tart tin that has been greased with butter.
The pastry is very delicate. Mine broke easily. All I did was slap large chunks of it into the tin and then pressed it into place. This works and it is supposed to be rustic!
Make sure you have a flap of pastry falling over the tart tin edge as you will fold this over at the end.
Place in the fridge while you prepare the apples.
Pre-heat the oven to 200 degrees.
Fill the pastry with the thinly sliced apples, going around in a fan shape and overlapping the apple slices.
Fold in the overlapping pastry to cover the outer apple layer.
Brush with the melted butter.
Sprinkle generously with sugar.
Bake for about 1 hour.
For the custard :~
Ingredients :~ Makes 1 small jug
4 egg yolks
1tbsp caster sugar
150ml double cream
60g white chocolate (I used Lindt) grated
Whisk the egg yolks in a jug with the sugar and brandy.
Heat the cream in a saucepan, bringing it to the boil.
Pour immediately on to the egg yolk mixture, whisking all the time.
Add in the grated white chocolate and whisk thoroughly.
Pour into a serving jug.
The custard tastes equally good warm or cold. It would also be great to serve it poured over iced frozen berries if you like the idea of a healthier pudding option.