French Style Apple Tart with Classic Crème Anglaise
Serve the Crème Anglaise warm or cold!
Ready in 40 minutes
300g all butter puff pastry
3-4 Coxes apples
Juice of ½ lemon
25g butter, melted
1 tsp Nielsen-Massey Vanilla Bean Paste
1 tbsp demerara sugar
For the Crème Anglaise:
300ml whole milk
300ml double cream
50g caster sugar
4 large free range egg yolks
11/2 tsp cornflour
11/2 tsp Nielsen-Massey Vanilla Bean Paste
1. Heat the oven to 200C/mark 6. Roll out the pastry the thickness of a £1 coin. Using a dinner plate as a template cut out a 26cm (approx) circle of pastry. Transfer to a baking sheet lined with baking parchment.
2. Score a 2cm border around the edge of the pastry case, being careful not to cut all the way through.
3. Core and thinly slice the apples, toss with the lemon juice, then arrange inside the border of the pastry case in circles, overlapping as you go. Mix the melted butter with the Nielsen-Massey Vanilla Bean Paste and brush over the apples. Sprinkle with the sugar.
4. Bake in the oven for 20-25 minutes until the pastry is crisp and golden.
5. Meanwhile, to make the Crème Anglaise, pour the milk and cream in to a large heavy-based pan. Heat gently until hot, but do not boil. Stir in the Nielsen-Massey Vanilla Bean Paste. Set aside to cool slightly.
5. In a large bowl, whisk the egg yolks and sugar and cornflour together until pale and thickened, then slowly pour the warm cream onto the egg mixture, stirring constantly until combined. Pour the custard through a sieve into a clean heavy-based pan. Heat gently stirring continuously until the custard begins to thicken. Serve warm or cold with the apple tart.