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Recipe Name: Apple And Blueberry Tart With Vanilla Custard Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 375 gram pac sweet pastry
25 Gram(s) Unsalted butter
25 Gram(s) Caster sugar, 1 egg
25 Gram(s) Ground pecans
2 Teaspoon(s) Plain flour
1 Pinches cinnamon
150 Gram(s) Blueberries
2 Cox's apples
3 Tablespoon(s) Maple syrup
150 Double cream
150 Milk
1 Vanilla pod
2 Eggs
1 Tablespoon(s) Caster sugar
Icing sugar, to dust
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

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

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