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This recipe is a classic favourite from that great Euro-Toques chef John Howard, formerly of Dublin’s celebrated restaurant Le Coq Hardi.
You won’t find Irish organic sugar for it, alas (although you could substitute organic Irish honey in the tart itself) but Billington’s is widely available, and I find it noticeably different from ‘ordinary’ sugar.
Organic Irish apples are in season and, together with the cream and eggs, should be easy to source, along with organic ice cream to serve with the tart – not sure about the whiskey!
250g/ 9oz shortcrust pastry
50g/2oz ground almonds
4 large cooking apples, eg organic Bramley Seedling, peeled and diced
30m/ 2tbsp sugar, or as required
250ml/9fl oz cream
3 egg yolks
50g/2oz caster sugar
Dash of whiskey
Preheat a fairly hot oven, Gas Mark 6, 200°C (400°F).
Line four individual tart tins with the pastry.
Sprinkle some ground almonds on the base of each one, then add the apple and enough sugar to sweeten.
Heat the cream. Beat the egg yolks and sugar together, then stir in the cream and a dash of whiskey.
Spoon a little of the cream mixture into each tart, reserving the rest to serve as a sauce.
Bake the tarts in the preheated oven for 25-35 minutes, until the pastry is golden brown and filling is cooked.
Meanwhile, pour the remaining egg yolk and cream mixture into a bowl.
Place over simmering water and cook, stirring constantly, until the custard thickens.
Set aside, and keep warm.
Serve the tart, dusted with icing sugar, with the warm custard, accompanied by organic vanilla ice-cream, thin almond biscuits and seasonal berries if you wish.