Ingredients:
250g shortcrust pastry; 50g ground almonds; four large Bramley apples, peeled and diced; two tablespoons of sugar; 250ml cream; three egg yolks; 50g caster sugar; and a dash of whiskey.
Method:
Set oven gas mark 6, 200°C (400°F ). Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25 to 35 minutes. Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside — keep warm.
Serving suggestions: Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries, etc, are optional.
