- 175g/6oz caster sugar
- 75g/3oz butter
- 3 tbsp water
- 50g/2oz dried cranberries
- 50g/2oz sultanas
- 50g/2oz raisins
- 1kg/2lb 2oz dessert apples, such as Cox's Orange Pippin, peeled, cored and quartered
- 200g/7oz filo pastry, cut into 5cm/2in-wide strips
- ½ tsp ground cinnamon
- 1 clementine, zest only
- 1 lemon, zest only
- 75g/3oz clarified butter
- 4 free-range egg yolks
- 40g/1½oz caster sugar
- 150ml/5fl oz milk
- 150ml/5fl oz double cream
- 2-3 tbsp Armagnac
- For the croustade, preheat the oven to 200C/400F/Gas 6.
- Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes.
- Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins.
- Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside.
- Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry.
- Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan.
- Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown.
- Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined.
- Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture.
- Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon.
- To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard.