Using apples nearing their use-by date can sometimes be hard, but with these tarts, not only can you create a rustic looking tart that looks great, but also tastes delicious!
Also, using food that would otherwise go to waste is a great way to save money.... Read more.
Line 6 x 8cm tart rings (or egg rings) with short crust pastry. Pre heat your oven to 180°C. Peel the apples, quarter and cut away the core. Slice each quarter into thirds. In a small pot place the water, sugar, cinnamon, nutmeg, clove and salt. Bring to the boil, turn down the heat and place the apples into the pot. Continue to cook over a low heat until the apples are tender. Thawed pastry cannot be re-frozen, due to bacteria. Cooked pastry dishes can be frozen, but the quality will be compromised.
In a medium bowl add the yolks, vanilla beans and sugar. Mix until combined and add the cream. Set aside.
Dice the bread into rough cubes. Melt the butter in a frying pan and when it begins to foam add the bread. On a medium to low heat continue to stir the bread until it is crisp and golden.
Remove from the heat and allow to cool. Once the bread has cooled, chop into smaller pieces, they can be rough and random. In a bowl, coat the bread in cinnamon and sugar.
Remove the tart shells from the freezer, line and fill the tarts with baking paper and baking beads. Bake in the oven for 8 minutes, then remove the baking beads and place back into the oven until cooked through and golden. If you don’t have baking beads, you can 'blind bake' with dried beans or rice.
Turn the oven down to 120°C, fill the tarts to the top with the custard and bake for 8-10 minutes or until there is only a slight wobble to the custard. Remove from the oven and let cool.
Top the tarts with the apple and bread crumbs. Serve.
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