Autumn Recipes
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Apple & cinnamon tart


For the sweet pastry

200 gr. plain white flour

100 gr. butter

80 gr. sugar

1 tsp. cinnamon

1 beaten egg

A pinch of salt

For the filling

2 large apples (preferably tart), thinly sliced with red peel still on

1 tsp. cinnamon & 1 tsp, sugar. mixed

100 ml. cream

2 tbs. plain white flour

3 eggs, beaten

100 gr. sugar

3 tbs. honey

vanilla pod.


Begin by making and blind baking the sweet pastry, the recipe of which is set out here.

For the filling

Gently heat the milk, vanilla pod and honey together on the hob for five minutes allowing the vanilla flavour to infuse with the cream. Take off the hob and leave to cool until it no longer scalds. Whisk the eggs, flour, cinnamon and sugar together in a bowl. When the cream has cooled mix the eggy mixture together with the cream and pour into the tart. Over lap the thinly sliced apples over the top of the custard beginning from the outside and working your way in. Sprinkle the tart with the mixed sugar and cinnamon. Place in a pre-heated oven on 180 degrees centigrade for 15 minutes. After that time turn the oven down to 150 degrees centigrade and bake for a further 15 minutes. Leave it to rest for ten minutes before taking out of the form. Tastes delicious with soured cream.


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