Apple croustade with Armagnac custard recipe
 This French-style dessert resembles a tarte tatin but uses filo pastry instead of shortcrust pastry. 175g/6oz caster sugar75g/3oz butter3 tbsp water50g/2oz dried cranberries50g/2oz sultanas50g/2oz raisins1kg/2lb 2oz dessert apples, such as Cox's Orange Pippin, peeled, cored and quartered200g/7oz filo pastry, cut into 5cm/2in-wide strips½ tsp ground cinnamon1 clementine, zest only1 lemon, zest only75g/3oz clarified butter 175g/6oz caster sugar 75g/3oz butter 3 tbsp water 50g/2oz dried cranberries 50g/2oz sultanas 50g/2oz raisins 1kg/2lb 2oz dessert apples, such as Cox's Orange Pippin, peeled, cored and quartered 200g/7oz filo pastry, cut into 5cm/2in-wide strips ½ tsp ground cinnamon 1 clementine, zest only 1 lemon, zest only 75g/3oz clarified butter 4 free-range egg yolks40g/1½oz caster sugar150ml/5fl oz milk150ml/5fl oz double cream2-3 tbsp Armagnac 4 free-range egg yolks 40g/1½oz caster sugar 150ml/5fl oz milk 150ml/5fl oz double cream 2-3 tbsp Armagnac Method For the croustade, preheat the oven to 200C/400F/Gas 6.Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes.Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside.Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry.Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan.Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture.Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon.To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard. For the croustade, preheat the oven to 200C/400F/Gas 6. For the croustade, preheat the oven to 200C/400F/Gas 6. Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes. Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes. Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside. Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry. Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry. Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan. Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan. Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture. Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon. Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon. To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard. To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard.