Improvisation and life go hand-in-hand and last night with my friend Nina was one of those times.
Dinner was planned, however, meeting up at the Tube was not, so catching up with each other riding to our destination was a lovely bonus.
Getting to Notting Hill we hadn’t fully settled on where to go so we just wandered in the direction of a location, found it closed and then moved on to tick a place off her list of restaurants to enjoy during her five month stay here. That place is the very restaurant from my favorite chef – Bill Granger’s home restaurant here in England called Granger and Co. A definite place worth a visit, however, beware of the lines on Saturday’s as this is a first in first serve place and the line often leads around the corner, as it rightly should!
Yes, improvisation can lead to more fun then set plans.
Conversation over food and satisfying our hunger was another bonus. All talk was on boys, our eventual weddings and living in other lands as two foreigners in this city full of non native’s.
Likewise, kitchen creations don’t have to be rigid, especially now that most of us have very busy schedules. Improv with good-quality bought basics can not only save time but means the finished product can be enjoyed without a bitter taste for how difficult it was to create.
This tart works better with store bought custard, as it is baked so the beauty of homemade from scratch custard would be lost on this.
The beauty of this recipe is also that the apples don’t fully loose their crunchy bite, an optimal way to enjoy the fall produce.
Apple Custard Tart
200g shortcrust pastry, storebought (if you prefer homemade, you can’t go wrong with this recipe)
500g vanilla custard, storebought
4 apples, peeled, cored, quartered and finely sliced
1/4 cup confectioner’s/icing sugar
1 tablespoon blanched almonds
Greasepoof a tart dish and preheat the oven to 180°C/350F.
Roll out the pastry and press into the dish, allowing for a 1/4 inch lip above the edge.
Place in the preheated oven and bake for 10 minutes.
Remove and allow to cool.
Arrange the apples in a circle in the dish, in a layer of three at the edges, 2 layers and 1 layer in the center.
Pour the custard over the apples and return to the oven to bake for approximately 15 minutes until when tapped the custard no longer jiggles.
Remove and allow to cool fully.
Sprinkle over the confectioner’s sugar and add the blanched almonds.
Slice and serve chilled.