Apple butter and cinnamon custard tarts
PG Tips have teamed up with top chef Tristan Welch to create some tea-inspired recipes. These are fresh-tasting and perfect for the amateur cook to recreate at home.
Apple butter
2 kg of cooking apples
300ml water
2 tablespoons of cider vinegar
1 vanilla pod split in two
(sideways)
1 cinnamon stick
400g of sugar
Cinnamon custard toasts
350ml double cream
150ml milk
1 stick of cinnamon
100g caster sugar
6 egg yolks
1 loaf of unsliced white bread
Serves 6
Method
Apple Butter
• To make the apple butter, peel, core and chop the apples, add them
to a large pan with the water, vinegar, vanilla pod and cinnamon and
cook over a slow heat until a pulp
• Remove the cinnamon and vanilla, blend the pulp to ensure it is
smooth
• Pour the puree back into the pan and add the sugar
• Continue to cook over a low heat for 1-2 hours or until the apple has
thickened and turned a caramel colour
• Place the butter in clean jam jars while still hot and then into the
fridge once cooled
Cinnamon Custard Toasts
• For the custard toasts, pour the milk, cream and cinnamon into a pan
• Cling film the pan and bring to the simmer on a low heat. Then take
the pan off the heat and keep to one side to infuse – the cling film
helps the infusion
• In a mixing bowl, add the yolks and caster sugar and whisk together,
gently adding the infusion and mix well
• Slice the bread 2-3cm thick, remove the crusts and cut into soldiers,
lay the bread in a dish, pour over the warm custard mix and let soak
for 10 minutes – turning the bread occasionally
• In a frying pan, add a knob of butter and fry the custard toasts on
each side for 2 minutes and until lightly browned
• Serve them warm and with apple butter spread and a pinch of cinnamon
on top – along with a nice cup of The Delicate One from PG tips