November 18, 2018

Rosy Apple Curd and Bergamot Honey Almond Tart | Celia's Saucer



Inspired by an autumn weekend kicking up the leaves and a desire for bright red, rosy apples from the Brogdale Collections, Kent. 

Base and Decoration 


......................................................

Filling 

2 Large Brogdale Rosy Red Apples
Juice of Half a Lemon 
1 Egg Yolk 
100g Ground Almonds
3 Tbsp Bergamot Honey 
Egg White and Milk whisked together to brush
......................................................

Method 

Make pastry and apple crisps an evening ahead by following the recipes above - store crisps in airtight container and pastry in the fridge wrapped in cling film 

Preheat oven to 180 degrees

Butter your pie dish and line with pastry, fill with a mixture of ground almonds and bergamot honey (I picked mine up from an Italian delicatessen) 

Blind bake for 15 minutes

Fill with rosy red apple curd - 2 chopped rosy red apples and juice of a half lemon cooked for 10 minutes over a medium heat, with an egg yolk whisked in at the end

Decorate with pastry leaves and swirls and wash with egg white and milk 

Bake for 40-minutes

Add apple crisps (not like me who put them on before and burned them)

Serve with your custard 

SHARE:

No comments

Post a comment

Blogger Template Created by pipdig