This past Christmas I was given a glorious present. A copy of Lily Vanilli’s Sweet Tooth. This bright and cheerful book certainly won’t hide amongst the masses when you put it on your bookshelf. It’s bright green cover, pink edges and gilt will certainly see to that! But it’s a good thing… as really you won’t want to put the book on your shelf in the first place! You’ll want to bake from it every day; waistline be damned.
I picked Lily’s Spiced Apple Custard Tarts to adapt so as to make them edible to my celiac self. I fell in love with the recipe as it contains what has to be the richest custard I’ve ever seen, apples cooked in caramel, a shortcrust base and then a crunchy crumble topping. Like all the best bits of apple pie and crumble combined!
I took the result to Sunday lunch with friends. The silence around the table punctuated only by low hums of delight, multiple demands for the recipe and requests for seconds mean this recipe has now become a fixture in my dessert rotation.
For those of you who want a glutenous version, I’ve found it online here.
Otherwise, below is the gluten-free version I made. I’ve adjusted the quantities to make one tart rather than the individual ones in the book.