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Brunswick Tart

  • Crust as for vol-au-vent (see Vol-au-vent recipe)
  • 6-8 pippins or other juicy, tart apples - pared & cored
  • 1 cup sugar, sifted
  • 1 cup hot water
  • 1/2 cup wine
  • Lemon peel
  • For the custard:
  • 1 pint milk
  • 1/4 lb sugar
  • 6 egg yolks
  • 3 egg whites
  • 1 cup cream
  • 6 peach leaves
Put the apples in a preserving kettle with the sifted sugar, hot water, wine and a small piece of lemon peel. Simmer slowly until the apples are tender.

When cold, take the apples out of the kettle with a perforated skimmer and lay them in the crust.

For the custard, combine the milk, sugar, egg yolks and whites in a farina boiler. Stir constantly until it begins to thicken. Add cream and if not sweet enough, a little more sugar. Stir constantly until as thick as cream. Flavor with peach leaves tied in a bunch and boil for a few minutes in the custard. When sufficiently flavored, take them out.

When cold, pour atop the apples.
Submitted by Tess M Apr 11, 2010 15 min 30 min 45 min
Recipe Rascal