———————FOR THE APPLE AND BLUEBERRY———————
1 375 gram pac sweet pastry
25 g Unsalted butter
25 g Caster sugar; 1 egg
25 g Ground pecans
2 ts Plain flour
1 Pinches cinnamon
150 g Blueberries
2 Cox’s apples
3 tb Maple syrup
———————–FOR THE VANILLA CUSTARD———————–
150 ml Double cream
150 ml Milk
1 Vanilla pod
2 Eggs
1 tb Caster sugar
Icing sugar; to dust
Preheat oven to 220c/450f/Gas 7.
1 Roll the pastry out on a floured surface until 5mm/1/4″ thick and
use to line two tartlet tins.
2 Using a fork, prick the base of tartlets well. Cover with clingfilm
and transfer to the fridge to chill.
3 Crack the egg into a small bowl and beat lightly. Place the butter
and sugar in a small bowl and cream until softened.
4 Grind the pecans in the mini blender. Add to the bowl with 2 tbsp
egg, flour and cinnamon. Combine well.
5 Place half of the blueberries in a small bowl and, using the back
of a spoon, crush lightly.
6 Remove the lined tartlet tins from the fridge and place on a baking
tray. Spread the pecan mix in the base of each and spoon over the
blueberries, gently pushing into the mix. Transfer to the oven and
bake for eight minutes.
7 Using a corer, remove the cores from the apples. Cut the apples in
half and then into 1cm/1/2″ thick slices.
8 Heat the maple syrup in a medium frying pan. Add the apple slices
and cook on a medium heat, stirring occasionally, until golden and
tender.
9 For the Custard: Put the cream and milk into a saucepan. Split the
vanilla pod down one side lengthways and add to the pan. Heat through
gently until just below boiling point.
10 Place the yolks into a medium bowl. Add the sugar and beat together
until smooth.
11 Remove the tarts from the oven and place on an upturned ramekin to
remove sides of the tin. Place back on baking tray and bake for
another 4-5 minutes until golden.
12 Pour the hot milk into the egg mixture, whisking all the time.
Wipe out the pan and strain the custard back in. Cook over a gentle
heat, whisking all the time until the custard has slightly thickened.
13 Stir in the remaining blueberries to the apples and cook for
another minute.
14 To serve: Remove the tarts from the oven and transfer to the
plates. Spoon over the apple and blueberry mixture and pour around
the vanilla custard. Dust lightly with icing sugar and eat
immediately.
Yields
2 servings