Serves: 6 – 8
For the pastry
2 cups (240g) flour
pinch of salt
1teaspoon baking powder
100g butter, at room temperature
2 tablespoons raw sugar
3 tablespoons milk
For the filling
200g brown sugar
¾ cup (180ml) cream, double
1teaspoon ground cinnamon
1tablespoon cognac (French brandy)
Place butter, sugar, milk and egg yolk in a mixing bowl and blend well.
Fold in sifted flour, salt and baking powder.
Knead the dough to a ball, wrap it in plastic food wrap and set aside to stand in the fridge for 1 hour.
Place cream, sugar and beaten eggs in a saucepan.
Cook over a low heat, stirring in a figure eight pattern.
Do not allow to boil.
Remove from heat and fold in cinnamon and cognac. (This is optional).
Remove pastry from fridge and roll it out to 3 mm thick.
Line a 24cm round flan tin.
Spoon filling into it and bake in a moderate oven for about 25 minutes or until well cooked. Serve warm.