Ingredients

Ingredients For the tart

• 500g/1lb 2oz sweet shortcrust pastry, rolled to 3mm thick

• 25g/1oz butter

• 7 Cox's orange pippin apples, peeled and cored; 6 chopped, 1 sliced

• ½ tsp ground ginger

• small pinch saffron strands

• 2 tbsp brandy

• 2 tbsp icing sugar, for dusting

For the custard

• 500ml/18fl oz double cream

• ¼ tsp saffron strands

• 9 free-range egg yolks

• 90g/3½oz caster sugar

For the apple and raisin compote

• 50g/2oz butter

• 3 Cox's orange pippin apples, peeled and chopped

• 2cm/¾in piece fresh ginger, finely grated

• 3 tbsp raisins

• 1 cinnamon stick

• 2 tbsp caster sugar

• ½ lemon, juice only

Description

Recipe Uses 500g/1lb 2oz Sweet Shortcrust Pastry, Rolled To 3mm Thick, 25g/1oz Butter, 7 Cox's Orange Pippin Apples, Peeled And Cored; 6 Chopped, 1...

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