Ingredients
For the tart
500g/1lb 2oz sweet shortcrust pastry, rolled to 3mm thick
25g/1oz butter
7 Cox's orange pippin apples, peeled and cored; 6 chopped, 1 sliced
½ tsp ground ginger
small pinch saffron strands
2 tbsp brandy
2 tbsp icing sugar, for dusting
For the custard
500ml/18fl oz double cream
¼ tsp saffron strands
9 free-range egg yolks
90g/3½oz caster sugar
For the apple and raisin compote
50g/2oz butter
3 Cox's orange pippin apples, peeled and chopped
2cm/¾in piece fresh ginger, finely grated
3 tbsp raisins
1 cinnamon stick
2 tbsp caster sugar
½ lemon, juice only

Method
1. For the tart, preheat the oven to 190C/375F/Gas 5. Line a 23cm/9in 4cm/1½in deep tart tin with the sweet shortcrust pastry. Line with a circle of greaseproof paper and fill with baking beans or rice.
2. Place onto a baking sheet, transfer to the oven and bake for 15 minutes. Remove the greaseproof paper and baking beans and return to the oven for a further ten minutes, or until the base of the tart is crisp and lightly golden-brown. Remove from the oven and reduce the oven temperature to 150C/350F/Gas 2.
3. Heat a frying pan over a medium heat, add the butter, chopped apples (reserve the sliced apple), ground ginger and saffron and cook for 2-3 minutes, until the apple has softened. Add the brandy and simmer until reduced. Remove from the heat and allow to cool slightly.
4. Place the apple mixture into a small food processor and blend to a purée. Spoon the purée into the pastry case, spreading it to cover the base.
5. For the custard, place the cream into a pan with the saffron and slowly bring almost to boiling point, without letting it boil.
6. In a bowl, beat the egg yolks and caster sugar together for 3-4 minutes until pale and thickened.
7. Gradually pour the hot cream onto the egg mixture, whisking constantly and being careful not to let the egg yolks curdle.
8. Pour the custard on top of apple purée in the pastry case. Transfer to the oven and cook for 20 minutes.
9. Remove from the oven and place the reserved apple slices around the edge of the tart. Return to the oven for a further ten minutes, or until the top is golden-brown and the custard is just set.
10. Remove from the oven and allow to cool. Dust with icing sugar and glaze with a mini-blowtorch.
11. For the compote, heat a frying pan over a medium heat, add the butter, apples, ginger, raisins and cinnamon and cook for 2-3 minutes.
12. Add the sugar and lemon juice and cook for a further 2-3 minutes, until the apple has broken down to a pulp.
13. To serve, cut the tart into wedges and serve with a dollop of the apple compote.