Tart pastry

Ingredients

• 150g Unsalted butter, cold
• 120g Icing sugar
• 300g Cotswold plain flour
• 1 whole egg
• 2g salt

Method

1. Mix the icing sugar and butter, until there are no lumps of butter.
2. Add the egg slowly, make sure to scrape the bowl down to incorporate it all together.
3. Lastly add the plain flour and salt until it forms a dough, making sure not to over mix it.
4. Cover the dough in cling film, flatten it out and place in the freezer to harden up.
5. Once the dough has been rested, roll it on a floured surface to around 3mm thickness.
6. Line a tart tin, pushing the dough down little by little to get a flat base.
7. Line the tart pastry with a double layer of cling film ( don’t worry it won’t melt), and fill with rice or baking beans to the top
8. Blind bake the tart case halfway, at 160 degrees for around 10-23 minutes
9. Once the tart is half blind baked, make sure has cooled down before piping in the almond filling for it not to melt.

Almond Cream

Ingredients

• 100g Unsalted butter
• 100g Caster sugar
• 100g Ground almonds
• 50g Cotswold plain flour
• 2 whole eggs
• 1 tsp Ground cardamom
• 2 tsp Ground cinnamon

Method

1. Whip up the butter, sugar and spices until light and fluffy
2. Add the eggs one and the time
3. Fold in the flour and ground almond until all comes together
4. Set to the side whilst the tart is blind baking

Apple Filling

Ingredients

• 4x British apples
• 1 Tbsp Runny honey
• 30g Brown sugar
• 1 Tbsp Cider vinegar
• 2 Tsp Ground cinnamon
• 1 Tsp Ground cardamom

Method

1. Peel the apples and chop in to 1cm chunks.
2. Add the rest of the ingredients and mix well for it all to soak up
3. Set to the side until the tart assembly

Salted Almond Crumble

Ingredients

• 130g Salted Butter
• 130g Caster sugar
• 130g Cotswold plain flour
• 100g Ground almond
• 20g Jumbo oats
• 20g Flaked almonds
• 2 tsp Ground cinnamon
• 2 tsp Ground cardamom

Method

Mix all of the ingredients together with your hands to create a crumble texture

Assembly of the tart

1. Pipe the almond cream 1/3 of the way into the cooled part cooked tart case
2. Spoon in the apples, make sure most of the juice is drained off.
3. Carefully place the crumble on top of the apples, pressing slightly to make sure is stays in place
4. Bake the tart at 160 degrees for 25 minutes, until the crumple is golden brown.
5. Serve the tart warm not hot, with the whipped custard

Whipped Vanilla Custard

Ingredients

• 50g milk
• 150 whipping cream
• 30g egg yolk ( 2 egg yolks)
• 30g sugar
• 1/2 vanilla pod split, and seeds scraped out

Method

1. Bring the milk, whipping cream and vanilla pod to a boil
2. Whip up the egg yolk and sugar until light
3. Strain the boiled milk over the egg mixture making sure to keep the vanilla pod for drying
4. Add it mixture back into the pan and cook until thick ( 83 degrees )
5. Pour into a bowl to cool it down completely.
6. Once cooled, place into your mixing bowl and whip up until Fluffy and thick
7. This custard is traditionally served cool with a warm pie or crumble

Thank you to the amazing Julia Habgood for creating this recipe to see more of Julias amazing bakes check out her Instagram feed @znookie123.