Apple tart with cheese shavings

The idea of matching the superb American cheese Prairie Breeze with an apple tart was passed on to me by my colleague and friend Patrick O’Connell. A fine-quality, 12-month-aged Cheddar would be the best alternative.

SERVES 4

150ml milk

½ vanilla pod, split lengthways, or ½ tsp vanilla extract

1 medium egg

70g caster sugar

320g quick puff pastry

20g plain flour, plus extra for dusting

4 medium apples (not too ripe), preferably Cox or Gala

160g Prairie Breeze or fine-quality mature Cheddar

Put the milk and vanilla into a pan and slowly bring to the boil over a low heat. Meanwhile, in a small bowl, mix the egg with 40g of the sugar, using a balloon whisk, then add the flour and mix again with the whisk until smoothly combined. Pour on the hot milk, stirring constantly with the whisk, then pour back into the pan and cook, stirring, over a low heat for 2 minutes.

Pour the mixture into a small bowl. Remove the vanilla pod and, using the back of a small knife, scrape out the seeds and return them to the mixture; discard the pod. If using vanilla extract, stir it in at this stage. Cover with cling film and set aside to cool.

Divide the pastry into 4 equal portions. On a lightly floured surface, roll out one portion of pastry to a circle, about 14cm in diameter and 2mm thick, and place on a baking tray. Repeat with the other 3 portions of pastry to make 4 bases. Place the tray in the fridge for at least 20 minutes to rest the pastry.

Meanwhile, preheat the oven to 200°C/Gas 6. Peel, halve and core the apples, then cut into fine slices, so you have a couple of sliced halves per tart.

Make sure the tart bases are perfectly round; if necessary, trim any excess using a small knife. Prick each base with a fork 10–12 times.

Divide the cooled custard mixture between the tart bases and spread it out evenly. Arrange the apple slices in a rosette on top, starting from the outside and working inwards towards the middle, overlapping the slices as you go. Sprinkle with the remaining sugar and bake for 25 minutes.

Remove from the oven and immediately transfer the tarts to a wire rack, using a palette knife. Leave to stand for a few minutes. To serve, place the just-warm tarts on individual plates, then arrange 4 or 5 slivers of cheese on top of each one. Serve with an extra few slivers of cheese on the side, if you like.