- 100 gm butter, coarsely chopped
- 1.2 kg Granny Smith apples, cored, thickly sliced (about 6)
- 1 kg rhubarb, trimmed, cut into 3cm pieces
- 520 gm raw caster sugar
- 4 cinnamon quills
- 1 vanilla bean, split, seeds scraped
- 60 gm fresh fine white breadcrumbs
- 1 egg, lightly beaten, for brushing
- 20 gm demerara sugar
- ½ tsp ground cinnamon
- 450 gm plain flour (3 cups)
- 120 gm pure icing sugar, sieved (¾ cup)
- 225 gm cold butter, coarsely chopped
- 1 egg
- 1 egg yolk
- 450 ml pouring cream
- 50 ml fortified dessert wine
- 3 cinnamon quills, coarsely crumbled
- 5 egg yolks
- 85 gm raw caster sugar
- 1For vanilla pastry, process flour, icing sugar and a pinch of salt in a food processor to combine, add butter and vanilla seeds and pulse until mixture resembles fine crumbs. Add egg and yolk, pulse until mixture just comes together, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (2 hours).
- 2Meanwhile, melt butter in a large saucepan over medium-high heat, add apple and stir occasionally until edges begin to soften (3-4 minutes). Add rhubarb, sugar, cinnamon, vanilla bean and vanilla seeds and stir occasionally until beginning to soften (6-8 minutes). Stir in citrus juices and rinds and strain through a sieve (reserve liquid separately; discard vanilla bean and cinnamon quills). Spread on a tray, cool to room temperature, stir in breadcrumbs, set aside.
- 3Simmer reserved rhubarb liquid in a small saucepan until reduced to a thin syrup (10-15 minutes), set aside.
- 4Preheat oven to 180C. Roll two-thirds of the pastry on a lightly floured surface to 3mm thick, line a 23cm-diameter, 4cm-deep pie tin, trim edges, refrigerate to rest (30 minutes).
- 5Meanwhile, roll out remaining pastry on a lightly floured surface to a 3mm-thick round, cut a 1.5cm round from centre (discard), place on a tray and refrigerate until required.
- 6Spoon rhubarb mixture into tart case, piling high in the centre, brush edges of pastry with eggwash and place pastry round on top, pressing edges with a fork to seal. Brush top with eggwash, scatter with combined demerara sugar and cinnamon, bake until dark golden (45 minutes-1 hour; cover edges with foil if necessary to prevent burning) and stand in tin to rest (20 minutes).
- 7Meanwhile, for cinnamon custard, bring cream, wine and cinnamon to the simmer in a saucepan over medium heat, remove from heat and stand to infuse (5 minutes). Whisk yolks and sugar in a bowl until thick and pale, add cream mixture, whisk to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain and serve warm with warm rhubarb and apple pie and rhubarb syrup.