Spiced Apple & Custard Tart With Clementine & Raisin

Crème Patisserie

  • 375ml Milk
  • ½ Vanilla Pod Split Lengthways
  • 90g Egg Yolks
  • 75g Caster Sugar
  • 45g All Purpose Flour
  • 225ml Double Cream, Whipped
  • 1/2 Tsp. Cinnamon
  • 1 Tsp. Freshly Ground Nutmeg
  • 25ml Brandy

Sablé (enough for 10 cases)

  • 250g Plain Flour- Sifted
  • Pinch Of Salt
  • 100g Icing Sugar
  • 175g Cold Unsalted Butter
  • 10g Whole Egg Yolk
  • 6g Whole Egg
  • ¼ Vanilla Pod Split Lengthways

Raisin Puree

  • 250g Dried Raisins
  • Orange Juice

Apple Puree

  • 4 Bramley Apples
  • 1 Tbsp. Sugar

Candied Orange

  • 1 Orange
  • 100g Sugar
  • 75ml Water


  • 1 Clementine – Segments Halved


Sablé Cases

Place the dry ingredients in a bowl, add the cubed butter and rub together. Make a well in the center; add the wet ingredients and seeds scraped from the split vanilla pod, mix.

Shape the dough and rest for a good half hour in the fridge.

Now butter and flour a 80mmx20mm tartlet tin (chefs.com product code A344).
Roll out the dough between two sheets of parchment paper, lay in the tin and refrigerate again. After 30 minutes, line with cling film (5 sheets thick), and fill with rice. Bake the pastry case at 150°C for about 10 minutes, then remove rice and cling film, and continue to cook for further 5/10 minutes or until lightly golden brown. Once baked leave to cool.

Crème Patisserie

Put the milk in a saucepan, scrape the seeds from the split vanilla pod and add to the milk; bring to the boil.

In a separate bowl mix together the egg yolk and sugar, and when combined add the flour, cinnamon and nutmeg. Again mix until smooth. Pour half the milk into the mixing bowl and whisk until smooth.
Pass this mixture through a fine sieve and return to the remaining milk in the pan over a gentle heat. When the mix comes to the boil, simmer for a few minutes and then add the brandy.

Now pour onto a cold tray and refrigerate. When completely cool reserve ¼ of the mix and place in a piping bag. Fold whipped cream into remaining mix, and place the finished crème patisserie in a piping bag. Refrigerate until needed.

Raisin Puree

Cover the raisins with orange juice, and bring to boil. Remove from the heat. Blend and pass.

Apple Puree

Remove core from the apples. Chop intolerant small pieces, place in a saucepan with a splash of water, and the sugar. Cover and place on a medium heat. When soft, push through a sieve and chill.

Candied Orange

Carefully peel the zest from the orange, so that you get long strips.

Finely julienne these strips, place in a saucepan with some cold water. Bring to the boil, strain off water, add some more cold water, and bring to the boil and strain. Repeat this process 4 times in total.

Place sugar, 75 ml water and the juice from the orange in a saucepan. Bring to the boil and add the zest. Simmer for 5 minutes, then remove from the heat and chill.

To Finish

Place a small amount Apple puree in the base of the sable tart. Pipe the creme patisserie (with cream) on top of the puree to create a dome. Place some drain orange zest on the top.

Create a pattern on the plate with the raisin puree and the clementine pieces.