Apple and Butterscotch Tart

Easy to follow recipe for this classic pudding made for the happy egg co.

1. 1

   
   
   &#8195,Pastry
   In a bowl, scrape the butter into small pieces, then, whilst slowly adding the flour, press and mix the ingredients to make a crumble mixture. Once it’s crumbly, add the icing sugar and happy egg yolks and mix through to bind the mixture loosely. If the mixture will not bind together, add 1 tsp of cold water and continue to mix. Only add 1 tsp of water at a time and never more than 4 tsp of water in total.
   
   Place the pastry on a piece of cling film, wrap tightly, then roll into a sausage shape and place in the fridge for 60 minutes.
   
   We need to blind-bake the tart base. On a floured surface, roll-out the pastry to a thickness of a £1 coin. Gently place the pastry in a floured tart tin and mould it into the corners with your fingers, don’t tidy the edges yet because the pastry will shrink when it is baked Mat’s top tip: save a little of the pastry in case cracks or holes form during the blind baking.
   
   Prick with a fork all over, to stop it from rising and place in a preheated oven at 180°C/350°F/Gas Mark 4 for 8 minutes.
   
   Remove from the oven, check for any holes or cracks and patch them with your spare pastry. Allow the tart to cool for 5 minutes, glaze it with the beaten egg white to seal the base of the tart and place back in the oven for a further 2 minutes. Remove from the oven, and trim the edges with a sharp knife.
   
   Filling
   Peel, core and slice wedges from the apples, cook in a warm pan with 50g of caster sugar until lightly caramelised, put aside.
   
   Make the butterscotch sauce by placing 100g caster sugar in a saucepan and heating while gently stirring until it becomes caramel coloured. Remove from the heat and carefully add the butter, stirring until it becomes a thick paste. Then, slowly add 50ml cream, mixing until it is the consistency of double cream, if the mixture doesn’t combine well, heat gently.
   
   Make the custard by whisking together the happy eggs, happy egg yolks, 50g caster sugar, 150ml cream, milk and salt. Whisk until it is smooth and fully combined.
   
   To finish
   Turn the oven down to 140°C/275°F/Gas Mark 1. Pour the custard into the tart base, place the apple slices on top of the custard and drizzle with about half of the butterscotch sauce.
   Place in the oven and bake for 20 minutes. Check it’s cooked by lightly shaking the tin, the mixture should be firm but still a bit wobbly, like a jelly.
   
   To serve, use the remaining butterscotch to decorate the plate and drizzle over the slices of tart