Melktert with sea-salted caramel apples & pears
This scrumptious fruity melktert is giving us serious cravings!
Brought to you by Beautiful Country Beautiful Fruit
- 225g (8oz) plain flour
- ½ tsp salt
- 110g (3¾oz) chilled butter, cut into pieces
- 2 tsp caster sugar
- 1 free-range egg yolk
- chilled water, to mix
For the filling
- 300g (10½oz) low fat soft cheese
- 50g (1¾oz) caster sugar
- 1 tsp vanilla extract
- 300ml (10fl oz) single cream
- 2 large free-range eggs
- icing sugar, for sprinkling
For the topping
- 30g (1oz) butter
- 30g (1oz) caster sugar
- 1 South African apple, cored and thinly sliced
- 1 South African pear, cored and thinly sliced
- a generous pinch of sea salt
Preheat the oven to 200°C/Gas Mark 6.
Sift the flour and salt together. Rub in the butter until the mixture resembles fine crumbs. Add just enough chilled water to make a smooth (but not sticky) dough. Wrap and chill for 10-15 minutes.
Roll out the pastry on a lightly floured surface and use it to line a 25cm (10in) flan ring or dish. Line with baking paper and baking beans or crumpled foil. Bake blind for 10 minutes. Reduce the oven temperature to 180°C/Gas Mark 4.
Beat together the soft cheese, sugar, vanilla extract, single cream and eggs. Remove the baking paper and beans or foil from the pastry case. Pour in the filling and bake for 25-30 minutes, until set. Cool.
For the topping, melt the butter in a frying pan and add the caster sugar, cooking just to dissolve it. Add the fruit slices and cook, stirring occasionally, for 4-5 minutes, until tender and beginning to caramelise. Add the sea salt, cool slightly, then spoon on top of the tart.