Apple And Blueberry Tart With Vanilla Custard

Since man was made for the glory of God, he can never be what he was intended to be until his life is properly focused on the glory of God… So God’s glory does not detract from man’s life. Instead, His glory is the sun around which the whole of life must revolve if there is to be the light and life of God in our experience. Since we were made for His glory, we will always malfunction whenever we fail to live for that purpose according to the Maker’s instructions.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			2	Servings

INGREDIENTS

1		375 gram pac sweet pastry
25	g	Unsalted butter
25	g	Caster sugar, 1 egg
25	g	Ground pecans
2	t	Plain flour
1		Pinches cinnamon
150	g	Blueberries
2		Cox's apples
3	T	Maple syrup
150		Double cream
150		Milk
1		Vanilla pod
2		Eggs
1	T	Caster sugar
		Icing sugar, to dust

INSTRUCTIONS

Preheat oven to 220c/450f/Gas 7.  1 Roll the pastry out on a floured
surface until 5mm/1/4" thick and  use to line two tartlet tins.  2
Using a fork, prick the base of tartlets well. Cover with clingfilm
and transfer to the fridge to chill.  3 Crack the egg into a small bowl
and beat lightly. Place the butter  and sugar in a small bowl and cream
until softened.  4 Grind the pecans in the mini blender. Add to the
bowl with 2 tbsp  egg, flour and cinnamon. Combine well.  5 Place half
of the blueberries in a small bowl and, using the back  of a spoon,
crush lightly.  6 Remove the lined tartlet tins from the fridge and
place on a baking  tray. Spread the pecan mix in the base of each and
spoon over the  blueberries, gently pushing into the mix. Transfer to
the oven and  bake for eight minutes.  7 Using a corer, remove the
cores from the apples. Cut the apples in  half and then into 1cm/1/2"
thick slices.  8 Heat the maple syrup in a medium frying pan. Add the
apple slices  and cook on a medium heat, stirring occasionally, until
golden and  tender.  9 For the Custard: Put the cream and milk into a
saucepan. Split the  vanilla pod down one side lengthways and add to
the pan. Heat through  gently until just below boiling point.  10 Place
the yolks into a medium bowl. Add the sugar and beat together  until
smooth.  11 Remove the tarts from the oven and place on an upturned
ramekin to  remove sides of the tin. Place back on baking tray and bake
for  another 4-5 minutes until golden.  12 Pour the hot milk into the
egg mixture, whisking all the time.  Wipe out the pan and strain the
custard back in. Cook over a gentle  heat, whisking all the time until
the custard has slightly thickened.  13 Stir in the remaining
blueberries to the apples and cook for  another minute.  14 To serve:
Remove the tarts from the oven and transfer to the  plates. Spoon over
the apple and blueberry mixture and pour around  the vanilla custard.
Dust lightly with icing sugar and eat  immediately.  Converted by
MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 388 Calories From Fat: 211 Total Fat: 24.3g Cholesterol: 212.9mg Sodium: 157.8mg Potassium: 254.3mg Carbohydrates: 37.3g Fiber: 3.5g Sugar: 28.5g Protein: 8.6g