| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food5 |
8 |
servings |
INGREDIENTS
| 9 |
|
" flan tin |
| 8 |
oz |
Self raising flour |
| 4 |
oz |
Butter |
| 1 |
|
Pinches mixed spice |
|
|
Milk to mix |
| 3 |
|
Sweet dessert apples; peeled, cored and |
|
|
; sliced |
| 10 |
fl |
Double cream |
| 5 |
fl |
Milk |
| 1 |
|
Pinches saffron |
| 3 |
|
Eggs; plus 1 yolk |
| 2 |
tb |
Honey |
INSTRUCTIONS
GARNISH
First of all make the pastry by rubbing the cold butter into the flour so
it resembles breadcrumbs. Mix to a firm, but not too wet, dough. You can
either roll it out into a circle to then line the tin, or push it around
the tin gently and up around the edges to line. Bake blind for 10 minutes,
then cool.
Heat the milk, cream and saffron until the saffron begins to bleed. Beat
the eggs and yolk with the honey and pour on the cream, milk and saffron.
Beat constantly with a whisk.
Lay the apples all over the base of the tart, pour over the liquid and cook
for 25-30 minutes at gas 4-5 or 180C-190C. The temperature is approximate
due to different ovens, but the tart needs to be firm to the touch when it
is cooked.
This is an adaptation of one of many dishes served to Henry IV of England
at his coronation feast in 1399.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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