- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 40 minutes plus 30 mins steeping
- Effort: easy
- 4 apples
- 2 pears
- 150 ml Kingston Black Sourz apple liqueur
- 500 g ready-made puff pastry
- 2 tbsp caster sugar
- 1 orange, grated zest
For the topping
- 75 g unsalted butter
- 75 g demerara sugar
- 1 tbsp Kingston Black Sourz apple liqueur
For the syllabub
- 600 ml double cream
- 75 ml damson liqueur
- 75 ml Kingston Black Sourz apple liqueur
- 1 tbsp icing sugar
1. Preheat the oven to 200C/gas 6
2. Peel the apples and pears, thinly slice and transfer to separate bowls. Divide the apple aperitif between both bowls and leave to steep for 30 minutes.
3. Divide the pastry into four equal portions. Roll out each piece, to 4x 20cm circles.
4. Drain the apples and pears from the liqueur and pat dry with kitchen paper.
5. Lay one of pastry circle on a dampened non-stick baking sheet. Divide the apples in half, and lay 1 portion over the top.
6. Sprinkle with a little of the sugar and zest. Dampen the edges and lay another piece of pastry on top. Now place the pears on top, and repeat with the zest and sugar.
7. Place the third piece of pastry on top of this and finish with a final layer of apples, zest and sugar. Dampen the edges and seal with the last pastry circle. Bake for 20 minutes, until the pastry is golden and crisp.
8. Prepare the topping by creaming the butter and sugar until light and fluffy. Beat in 1 tablespoon of the reserved aperitif.
9. Take the tart out of the oven. If it has risen unevenly, press it down gently. Spread with the topping and return to the oven for a further 10 minutes.
10. Pour the cream into a bowl, and add the damson liqueur, the left over apple aperitif and the sugar. Beat well until it just holds its shape.
Serve with the flan.
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