Nutmeg custard tart and Bramley apple compote

2 HOURS + CHILLING + INFUSING + OVERNIGHT SETTING | SERVES 8 | EASY

BUCKWHEAT PASTRY

plain flour 125g

buckwheat flour 125g

caster sugar 1 tsp

nutmeg 1

butter 125g cold, cubed, plus extra for the tin

egg 1, lightly beaten CUSTARD FILLING

double cream 750ml

nutmeg 1, roughly chopped

egg yolks 7 (freeze the whites for making pavlovas)

caster sugar 135g BRAMLEY APPLE COMPOTE

Bramley apples 3, peeled, cored and diced

caster sugar for sweetening the apples (see step 6)

lemon juice 1 tbsp

1 Mix the flours, sugar and

1 tsp of salt in a bowl, then finely grate over the nutmeg.

Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Slowly add cold water a drop at a time, mixing until it comes together into a smooth dough. Wrap and chill for at least 2 hours.

2 To make the custard filling, put the cream and nutmeg in a pan and bring to the boil. Remove from the heat and leave to infuse for 15 minutes.

3 In a separate bowl, mix the egg yolks and sugar for 2-3 minutes – try to incorporate as little air as possible. After 15 minutes, pour the infused cream through a fine sieve into a clean pan to remove the nutmeg, then bring back to the boil. Once boiling, slowly drizzle the hot cream over the egg mixture, whisking for 30 seconds until combined. Try not to add too much air. Remove from the heat and cool while you bake the pastry.

4 Heat the oven to 180C/fan 160C/gas 4. After the dough has chilled, butter an 18cm tart tin, then roll out the pastry to a ½cm thickness and drape it over the tin. Press the pastry into the base of the tin using a small piece of excess pastry. Trim the edge with a knife, then prick the base all over with a fork. Line with a sheet of baking paper, then fill with baking beans. Bake for 15 minutes. Remove the beans and paper, brush the whole case with the beaten egg and bake for a further 10-12 minutes or until golden.

5 Turn down the oven to 140C/fan 120/gas 1. Pour the custard into the tart case and bake for 50-55 minutes, checking it every 20 minutes. You want it to be set but still have a little wobble in the middle. Remove from the oven and chill until completely cold and set, ideally overnight.

6 For the apple compote, weigh the diced apples, tip into a pan and add 10% of the apple’s total weight in sugar. Cook gently until the apples have completely collapsed and turned into a compote. Stir in the lemon juice. Slice the tart into wedges and serve on plates with a grating of more nutmeg, if you like, and tablespoons of the apple compote on the side.

PER SERVING 898 kcals | fat 72G saturates 41.9G | carbs 51.1G | sugars 30.2G fibre 3.2G | protein 9.8G | salt 1G