For 6 to 8 people
Ingredients
Shortcrust pastry
- 10 oz plain flour
- 5 oz butter
- 1 oz sugar
- ¼ oz salt
- 1/6 pint cold water
Filling
- 2¼ lb apples
- 1 oz sugar
Cream topping
- 3 oz sugar
- ¼ pint milk
- ¼ pint cream
- 2 eggs
- Vanilla essence, to taste
Preparation
- Weigh out 400 g of the pastry dough. Grease the tart tin, press the pastry into the base and up the sides, and prick the bottom with a fork.
- Peel the apples, cut into quarters (or eighths if large) and score the slices to help them cook through. Arrange over the pastry case and sprinkle with 1 oz sugar.
- Bake in a very hot oven (400°F) for 25 to 30 minutes.
- Meanwhile, prepare the topping: beat the eggs and sugar for a few seconds, then gradually whisk in the milk, cream and vanilla essence.
- Once the apples are cooked through, pour the topping over the tart and return to the oven to finish cooking.
- Sprinkle with caster sugar before serving.
Serving suggestion
Best served while still warm, with a glass of Gewurztraminer.
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