Apple tart, saffron cream recipe

Custard:

Boil the milk with the vanilla and saffron.

Beat the yolks and sugar.

Pour the boiling milk over then cook the mixture until it coats a spoon.

Cool.

Apples:

Peel and quarter the apples.

Pan-fry them in the butter, add the sugar, coat them in the caramel and sprinkle with cinnamon.

Tart:

Prick the tart base, sugar it and cook it between two trays.

Add the pan-fried apple and a dash of custard.

Cook 5min at 180°C.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix