Egg Custard Tart Recipe

I've never been a fan of egg custard tart, homemade or bought.  It's just too eggy for me but hubby is the reverse and simply loves egg custard. The pastry is thicker than usual because a bought tart mostly has a thick layer of pastry and that's exactly what he wanted.

It's quite rare for me to make custard tart because you can buy a good one from M&S!

The custard is a recipe by the late and great Keith Floyd who says "This is the real thing"........ the pastry recipe is one I use time and again.

Plum Frangipane Tart with Crushed Amaretti

I bought these plums on a whim from the supermarket, they're what I call the dreaded 'ripen at home' which often translates to 'never will ripen at home'. Why do I do it? This time they were kind to me and ripened at home in a good 10 days after purchase without going mouldy which is a first.

Fortunately the plums were delicious, which is a blessing, especially after I had taken a fair amount of time making this fabulous tart which is topped with crushed Amaretti biscuits and flaked almonds.

I mainly buy Amaretti biscuits before Christmas and these together with flaked almonds make the most glorious crunchy topping for the ever popular frangipane bake.

Thermomix Instructions in Italics

You will need: Oblong tin deep fluted tart tin with loose base.35cmx10cmx3cm 

For the pastry:
175g plain flour, plus extra for dusting
75g cold butter, cubed
25g caster sugar
1 medium egg, beaten with a splash of water
For the filling:
75g butter, softened
75g caster sugar
2 eggs, beaten
75g ground almonds
2 tsp plain flour
½ tsp almond extract
6 plums halved and stoned
For the topping:
Crushed Amaretti biscuits
Flaked Almonds

1. Place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add 3 tablespoons of the egg and water mixture. Whiz until the dough just comes together.
Place the flour, butter, sugar and 3 tablespoons of the egg and water mixture into the TM jug 20 Secs/Speed 4.
2. Chill the pastry for 30 minutes. Remove from the fridge and allow to come to room temperature. Roll the pastry out on a lightly floured surface and line the tin,
3. Preheat the oven to 190°C/170°C fan/ Gas 5 and place a heavy baking sheet inside on the oven rack to heat up.
4. Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.
5. Line the pastry case with crumpled baking paper and spread over a layer of baking beans. Bake for 10 minutes.  Remove from the oven and remove the baking paper and beans. Return the part baked pastry case to the oven for 10 minutes until light golden brown.  Leave the pastry case in the tin to cool on a rack.
6. Now make the frangipane filling by placing the butter and caster sugar into the food processor, whiz briefly.  Add the ground almonds, flour, eggs and almond extract. Whiz again until smooth.
Add the butter, caster sugar, flour, ground almonds, almond extract and eggs to the TM jug 1 min/speed 3.
7. Reduce the oven to 180°C/160°C fan/Gas 4.  Pour the frangipane into the tin,  Arrange the plum halves cut down side on top of the filling. Scatter over crushed Amaretti biscuits and flaked almonds.
Bake for 45 minutes until the tart is golden brown. Cool on a rack.

Apple Frangipane Tart

Sometimes there isn't the time or inclination to make pastry and crushing a few biscuits to make a tart case is perfect. Anyway, who doesn't love bashing biscuits with a rolling pin.......

This is a luscious tart, easy to make and you'll be sure to go back for another slice.

175g digestive biscuits
75g butter
200g Bramley apples
lemon juice
For the frangipane filling:
75g butter, softened
75g caster sugar
2 free-range eggs, beaten
75g ground almonds
1 tsp almond extract
50g flaked almonds

You will need: 20cm fluted loose-base round tin

1. Preheat the oven to 200°C.
2. Place the biscuits into a large jug and using the end of a rolling pin crush until fine crumbs.
3. Melt the butter in a small basin in the microwave, pour onto the crushed digestives, mix to coat the biscuits and tip into the tart tin.  Press the crumbs evenly over the base and sides of the tart tin. Place in the fridge to chill.
4. Add the butter and sugar  to a bowl and mix until light and fluffy. Mix in the eggs, now add the ground almonds and almond extract mix until well combined.
5. Peel and core the apples, cut into thin slices. Add a squeeze of lemon juice to help prevent browning. Arrange the slices over the biscuit base. Dollop the frangipane filling onto the apple slices and spread evenly. Sprinkle with the flaked almonds.
Bake for 20-25 minutes until golden and set.

You may like:
Apple Ginger Cakes with lemon icing
Nora's Apple Pie
Blackberry and Apple Crumble Tart