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Apple and cinnamon tarte fines with cinnamon crème anglaise


You'll need

1 375gm pastry sheet (see note) 3 small Granny Smith apples, unpeeled 30 gm raw caster sugar 1 tsp ground cinnamon 20 gm butter For dusting: pure icing sugar   Cinnamon crème anglaise 300 ml pouring cream 100 ml milk 3 cinnamon quills, coarsely broken 3 egg yolks 70 gm raw caster sugar ½ tsp ground cinnamon

Method

  • 01
  • For cinnamon crème anglaise, bring cream, milk and cinnamon quills just to the simmer over low heat. Meanwhile, whisk yolks, sugar and ground cinnamon in a bowl until pale (2-3 minutes), pour cream mixture over and whisk to combine. Return mixture to pan and stir over medium heat until mixture coats the back of a wooden spoon thickly (4-5 minutes), strain through a coarse sieve and refrigerate until chilled. Makes about 500ml.
  • 02
  • Preheat oven to 220C and place an oven tray in oven while it’s heating. Trim pastry to a 23cm x 26cm rectangle, place on a piece of baking paper and prick all over with a fork.
  • 03
  • Thinly slice apples on a mandolin to 2mm thick and arrange over pastry, overlapping slices and leaving a 5mm border. Combine sugar and cinnamon in a bowl, scatter half over apples. Dot apples with half the butter, then transfer pastry and baking paper to heated oven tray and bake on top shelf of oven until pastry begins to brown (8-10 minutes). Scatter with remaining cinnamon sugar, dot with remaining butter and bake until apples are tender and browned on edges and pastry is dark golden and crisp (10-15 minutes). Cool slightly on tray (5 minutes), then transfer to a wire rack. Dust edges with icing sugar and serve warm with cinnamon crème anglaise.

Note We use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another butter puff pastry.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A medium sweet cidre bouché from Normandy.

Featured in

Jul 2011

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