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 :~
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6 dessert apples peeled cored & finely sliced
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2tbsp butter melted
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sugar for topping
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For the pastry :~
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180g butter
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240g plain flour
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3tbsp water
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Pinch of salt
Method :~
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To make the pastry, put the flour, salt and butter in a food processor and whizz until the mixture resembles breadcrumbs.
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Add the water and pulse until the dough begins to come together.
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Take the pastry out and give it a quick knead before placing in the fridge (wrapped in cling film) for 30 minutes.
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After resting, roll out the pastry using plenty of flour to cover a loose bottomed tart tin that has been greased with butter.
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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!
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Make sure you have a flap of pastry falling over the tart tin edge as you will fold this over at the end.
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Place in the fridge while you prepare the apples.
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Pre-heat the oven to 200 degrees.
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Fill the pastry with the thinly sliced apples, going around in a fan shape and overlapping the apple slices.
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Fold in the overlapping pastry to cover the outer apple layer.
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Brush with the melted butter.
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Sprinkle generously with sugar.
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Bake for about 1 hour.
For the custard :~
Ingredients :~ Makes 1 small jug
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4 egg yolks
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1tbsp caster sugar
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150ml double cream
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2tbsp Brandy
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60g white chocolate (I used Lindt) grated
Method :~
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Whisk the egg yolks in a jug with the sugar and brandy.
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Heat the cream in a saucepan, bringing it to the boil.
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Pour immediately on to the egg yolk mixture, whisking all the time.
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Add in the grated white chocolate and whisk thoroughly.
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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.
Laura says
This looks absolutely delicious. I’d have to make double the custard otherwise no one else would get any 🙂
laura says
I know what you mean! Although I can tell you now, the custard is ridiculously rich, but then you can never have too much custard xx
Choclette says
That apple pie looks lovely and so tasty with the bird’s eye view into the contents and I completely believe you about the custard – roll on Christmas – actually maybe not quite yet 😉
laura says
Yes I know what you mean, not sure I am totally prepared for the Xmas mayhem just yet!
Karen says
What a GREAT entry for we should cocoa and the tarte she is c’est parfait!
Karen
laura says
Merci beaucoup cherie!
Jude says
Laura, What a delicious apple pie, and the custard, as soon as I read about it, I thought how perfect it will be with mince pies, I know my sons will love it. Jude x
laura says
Thanks Jude! I agree with you and will also be making it to have with my Dan Lepard Sherry plum pudding too, Not long now………! xx
What Kate Baked says
This sounds such a delicious dessert Laura- and it must being back many a happy memory, baking from some great French holidays, especially at this rather chilly, dark time of year!
laura says
Yes Kate, I am transported back to sunnier climes while making this tart/pie! How I miss the French patisseries and their beautiful displays….:-}
Amee says
That tart looks just lovely, and I am bookmarking that custard for Christmas right now. It will go perfectly with loads of my festive desserts. Thanks for sharing the recipe.
laura says
Thanks Amee,
So pleased you like it, a classic but I never tire of it! x
Karen (Back Road Journal) says
I an thrilled to have discovered your blog and can’t wait to make this recipe.
laura says
Hi Karen,
Let me know how you get on, it’s a pretty easy dish to make! Good luck xx