- 150g sweet pastry
- 2 Bramley apples
- 100g Mrs Kirkhams Lancashire
- 2 cox’s apples
- Anglaise sauce
Bramley apple and Mrs Kirkhams Lancashire cheese tartlet, anglaise sauce, apple crisps
Bramley apple and Mrs Kirkhams Lancashire cheese tartlet, anglaise sauce, apple crisps
Dessert cooked by Jack Neild from The Villa during Lancashire Heat of North West Young Chef Competition 2013.
Ingredients
Method
First I need to blind bake my tartlets, rolling out my sweet pastry, line a 4.5 cm – 6.5cm diameter tartlet case with the pastry, cover with cling film and dried peas/beans and bake for 7-9 minutes until the pastry is golden brown.
Using a mandolin, very thinly slice the cox’s apples and place on a baking paper lined tray and place in a hot plate/ very low oven until died out and crisp.
Peel and core my Bramley apples, roughly chop and place in a pan with a sprinkle of sugar on a low heat, covered, until most of the apple is cooked and broken down, this can then be used to fill the tartlets half way up.
Slice the Lancashire cheese about half a millimetre thick, cutting each slice down to make sure it fits and covers the apple compote in the bottom of the tartlet. This can go in the oven when ready to serve.
Whilst in the oven, bring to the boil 250ml of cream and then pour over 4 egg yolks, 75g sugar and 1/2 split vanilla pod, whisk rapidly and then transfer all back to pan and whisk continuously until the sauce has thickened taking extra care not to let it boil again as this will scramble the eggs.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
