Makes one 26 cm (10-inch) tart
1 kg (2.2 lbs) celery stalks
500 g (2½ cups) sugar + 50 g (¼ cup) extra
1 vanilla pod
200 g (1⅔ cups) plain flour
120 g (½ cup) whipping cream
1 egg yolk
30 g (¼ cup) ground almonds
1 pinch of salt
⅓ cup table cream
⅓ cup milk
1 large egg
- Slice the celery into ½ cm (¼ inch) rounds.
- Over medium heat, dissolve the 500 g of sugar in 500 ml (2 cups) of water with the scraped vanilla pod. Once the syrup is boiling, add the celery pieces and simmer gently for 20 minutes. Leave to rest in the syrup for 10 minutes, then drain into a bowl and set the syrup aside (it's lovely used in a fruit salad).
- For the pastry: Mix the flour with the 50 g of sugar, a pinch of salt and the double cream. Work with your fingertips for about 10 minutes until the mixture reaches a sandy, crumbly texture. Add the ground almonds and mix, then add the egg yolk and 2 tablespoons of water. Bring together into a dough.
- Roll out on a floured surface, line your tart tin, and refrigerate for 1 hour.
- Prick the base with a fork and cover with baking weights (ceramic beans, chickpeas, or dried beans work well). Blind bake for 30 minutes at 210°C (410°F).
- Leave to cool, then arrange the candied celery over the base.
- Whisk together the egg, single cream, milk and 50 ml of the reserved celery syrup. Pour over the tart.
- Bake for 20 minutes at 190°C (375°F).
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