A creamy apple and prune tart spiked with vanilla and suffused with with rich, salty butter
March spoils us with its shots of colour, from neon-pink rhubarb and scarlet-stained blood oranges, but it will be a while before the waves of bejewelled summer fruits emerge. Not all is lost. There are varieties of apples still in great shape, especially when paired with the scent of brandy and vanilla-soaked prunes, and enrobed in brown butter custard. Happy baking.