Although the shops rarely stock fresh currants, we now grow our own. These are fruit that seem to have fallen out of favour with shoppers but their sour sweetness is perfect for an end of summer meal pudding,-so if you are able to find any for sale in farm shops or high class greengrocers then grab them!
100g of puff pastry
4 egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
Four sweet apples cored and peeled
A 500g mix of red white and blackcurrants
Prepare the tart base
1. Roll out and blind bake with baking beans for 20 minutes
2. Bake for a further five without them.
3. Take out of oven and leave on side to cool
To create the creme patissiere filling
1. Beat the egg yolks and sugar until pale and slightly thickened.
2. Whisk in the flours.
3. Heat the milk in a saucepan until it starts to boil
4. Whisk the milk into the egg mix.
5. Return the whole lot back into the pan, stirring all the time until thick and boiling.
6. Take the pan off the heat and pour into the base of the tart
1. Four sweet apples cored and chunked and boiled in a little water and 4 dsp of caster sugar
2. Leave to cool bait and then whiz in the blender.
3. Pour the apple glaze on the now set creme patissiere
Sprinkle the currants across the top.
Place in oven for half an hour at 200°C.
As the tart cooks the currants will sink into the glaze.
Leave to cool and shake some icing sugar over the top via a sieve.
Serve with cream.