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.
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 Apr 11, 2010
15 min
30 min
45 min