Serves 4-6

Before my great formative period in Paris I spent some wonderful times in the kitchens of the Hôtel Diva. When it snowed hard, we were cut off from our suppliers. Not a major problem for chefs with creative minds - it meant we had to be resourceful with our dry stores. This homely, easy dessert recipe came from those days. Happy memories - serve it with some crème Anglaise infused with
a few mint leaves. Almost heaven.

250g rich sweet dessert pastry (can be bought) 3 Cox’s or Granny Smith apples
50g butter
75g soft brown sugar
1 large cinnamon stick, snapped in two
2 whole eggs, beaten
120g caster sugar
120g desiccated coconut

1 Roll out the pastry thinly and line into a 21cm flan dish that is at least 2.5cm deep. Make sure it is pressed well into the sides and leave a good amount hanging over the top edge. Line with foil and baking beans, then chill for half an hour.
2 Peel, core and cut the apples into quarters or thick wedges. Heat the butter in a large frying pan and stir in the sugar until melted. Add the cinnamon then the apples and coat them in the syrup. Bring to the boil and lower the heat to a simmer.
3 Cook for about 10 to 15 minutes until the apples start to break down but still retain some chunky texture. Stir frequently. Cool.
4 Heat the oven to 200C, Gas 6. Place the flan case on a metal baking sheet and bake blind for about 15 minutes.
5 Remove the foil and beans and trim the overhanging pastry. Return the flan case to the oven for 5 minutes to finish baking then remove again.
6 Beat the eggs with the caster sugar and coconut. Spoon the apples into the flan case and spoon over the coconut mixture.
7 Return the dish to the oven and cook for another 12 to 15 minutes until the topping “soufflés” a little and turns a pale golden-brown. Remove and cool. Serve in wedges with mint-infused crème Anglaise.

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