Many of you have noticed my absence over the past few weeks, this is due to the fact that, I, like most others at this time of the year, have been very busy (and still am!)
Not in the least to say that I am preparing an extended trip to the UK, so quite a lot of organising to be done!
That said, I was sad to say ‘au revoir’ today to some of my favourite and best students, a group of lovely ladies who have made going to work a pleasure.
We decided to finish half an hour early (and stay half an hour late) and each bring a dish to share a light lunch together – I opted to make a quiche, but being short on time I did what I almost never do, and bought ready made pastry…….I hear you gasp in horror………
My ignorance in buying ready made pastry shone through and I bought ‘Paté brisée’ which is, I discovered on opening the packet, a sweet variety used for fruit tarts and definitely not quiche! A mistake that I did not discover until after the shops had closed.
Armed with only one apple, I hastily set about making ‘something out of nothing’ which is quite often the case with my cooking.
But ‘All’s well that ends well ‘ and the result was quite delicious (though the pastry not up to my usual standard – see Frangipan Tarte aux Poires et Chocolat’ for how to make the perfect pastry………for how to make the perfect pastry….
1 large sweet apple (you can use more, but 1 is all that I had)
1 Tablespoon of jam (I used ‘abricots rouges’ but regular apricot is fine)
2 Table spoons of castor sugar
1 Tablespoon of vanilla sugar
2 medium free range eggs
1/2 pt / 250mls milk
A good sprinkle of nutmeg
Line a tart dish with the pastry and ‘blind bake’ for 7 minutes
Core and finely slice the apple, sprinkle with lemon juice to stop discolouration and set aside
Beat the eggs and sugar together then add the milk
Remove the pastry from the oven and spread the jam evenly over the base
Arrange the apple slices on top of the jam and sprinkle with the vanilla sugar, return to the oven and bake for a further 3 minutes
Remove from the oven and pour over the ‘custard’ mixture and sprinkle the nutmeg over the top
Bake for a further 25 minutes, or until the custard is just set
I think that this tart is best eaten when it has been allowed to cool little or even cold.
As we will not be here over the Christmas period, it was not worth decorating a real tree, so we have just got a little fibre optic one on a small table by the window – but it is quite pretty.
Also as this may be my last post for a while, I would like to take this opportunity to wish you all a very merry Christmas and a peaceful New Year. See you in 2016