Cracker Pack 2019

Deconstructed Apple Crumble & Custard

Rob Kennedy, executive chef at the Royal Military Academy Sandhurst
Serves: 4
Download PDF

Ingredients

  • STICKY APPLE TARTE
  • Granny Smith apples 5 peeled and core removed
  • Butter 50g
  • Vanilla pod 1
  • Star anise 1
  • Muscovado dark brown sugar 95g
  • Pre-rolled puff pastry 1 sheet
  • CUSTARD
  • Egg yolks 5
  • Cornflour 1 tsp
  • Vanilla pod 1 split
  • Caster sugar 75g
  • Double cream 275ml
  • CRUNCHY CRUMBLE
  • Plain flour 100g
  • Butter 60g
  • Granulated sugar 50g

Method

  1. STICKY APPLE TARTE

    - Place butter into a small pan and soften, add split vanilla pod and star anise
    - Cut apples in half and place cheek down into pan arranging neatly next to each other, add sugar and begin to caramelise over a medium heat for a couple of minutes
    - Top generously with pastry, pierce a couple of times and place in an oven for 20 minutes at 170ºC
    - Remove and rest for 5 minutes
  2. CUSTARD

    - Beat egg yolks, corn flour and sugar together until creamy in texture
    - Scald cream over a gentle heat adding vanilla pod seeds
    - Pour cream on to egg mix, continuously whisking. Place back into pan, cooking
    custard out for a couple of minutes
    - Pour into small kilner jars and leave to set in fridge until spongy and creamy to touch
  3. CRUNCHY CRUMBLE

    - Rub together all ingredients to form a crumble texture
    - Place onto a lined baking tray and bake for 8-10 minutes. Remove and leave to rest as a crunchy biscuit
  4. CHEF'S TIPS

    - Add nuts to your crumble to enhance flavour and texture
    - Serve apple tart at room temperature
    - Crumble can be made in advance. Placed in a sealed container, it will stay crunchy for 3 days
    - Use a 6 inch approx pan for your tart
  5. TO SERVE

    - Portion your sticky sweet toffee apple tart, sprinkle with your crushed crunchy crumble, and serve your creamy jar of homemade custard on the side
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine