Tuesday, February 5, 2008

Apple Custard Pie

3/4 cup ground almonds
1/2 cup desiccated coconut
2/3 cup caster sugar
1/4 cup plain flour
1 egg, lightly beaten
2 apples, cut into thin wedges

3 egg yolks
1/3 cup caster sugar
1 teaspoon vanilla extract
2 1/2 tablespoons plain flour
1 tablespoon cornflour
1 3/4 cups milk

Make custard: Using an electric mixer, beat egg yolks, sugar and vanilla until pale and creamy. Add flours. Mix well. Slowly stir in milk. Pour into a saucepan over medium heat. Cook, stirring, for 8 minutes, or until custard comes to the boil. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold.
Preheat oven to 350 F. Grease a 8 inch loose-based flan pan.
Combine almonds, coconut, 1/2 cup of sugar, flour and egg. Mix well. Using wet fingertips, press into base and sides of pan. Bake for 18 to 20 minutes, or until light golden. While still warm, loosen pie case from pan. Set aside in pan to cool.
Preheat grill on medium-high heat. Combine apples and remaining sugar in a bowl. Toss to coat. Spread over a lined baking tray in a single layer. Grill for 5 minutes, or until just tender. Cool.
Spoon chilled custard into tart case. Top with apples. Serve.

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