I love a nice home-cooked custard tart, but this simple dish is transformed to a dish worthy of great merit and praise when coupled with the tang of Bramley apple jam.
Seren’s Apple Jam Recipe
Not only does this jam taste wonderful, but it is so easy to prepare.
Ingredients
- 1kg Bramley apples – roughly chopped without peeling or coring
- 100ml fresh lemon juice
- 900g white granulated sugar
- Grated zest of 4 lemons
Method
- Place the chopped apples and lemon juice in a heavy based saucepan and gently simmer to a pulp, stirring occasionally to ensure no sticking.
- Rub the apple pulp through a fine sieve and return to the pan with the grated lemon rind.
- Heat gently and add the sugar. Stir until the sugar has dissolved.
- Bring to the boil and cook rapidly until setting point is reached (104°c).
- Spoon into sterilised, hot jars and seal.
Apple Jam and Custard Tart Recipe
Cooking time 1 hour 10 minutes,
Oven temperature 200°C, 400°F, gas 6 160°C, 325°F, gas 3,
Ingredients
serves 4
225 g (8 oz) plain flour
pinch of salt
100 g (4 oz) salted butter
2 – 3 tablespoons ice cold water
For the filling
2 tablespoons Seren’s Apple Jam
600 ml (1 pint) milk
50 g (2 oz) golden caster sugar, plus extra to sprinkle
4 egg yolks
few drops vanilla essence
1 teaspoon grated lemon zest
Method
- Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
- Add the water and mix to form a dough. Knead very lightly, roll out on a lightly floured surface and use to line a 20 cm (8 in) fluted flan ring placed on a baking tray. Do not be tempted to add more liquid.
- Prick the base with a fork and bake blind in a moderately hot oven for 10 minutes.
- Spread the jam evenly over the pastry. Heat the milk over a low heat until lukewarm, then beat in the sugar, egg yolks and vanilla.
- Pour over the jam, sprinkle the lemon zest on top and bake in a moderate oven for about 1 hour until firm. Serve either hot or cold, sprinkled with a little extra caster sugar
