Fine Apple Tart

8

1h 15m

45m

Ingredients

  • 1 tbs honey
  • 1/3 cup Maggie Beer Verjuice (or use 2 tbspn lemon juice and 3 tbspn water)
  • 1 tbs caster sugar
  • 1 free range egg yolk
  • 900g granny smith apples
  • 20g flaked almonds roasted
  • 375g quality pre-made butter puff pastry

Method

STEP 1

Preheat a fan forced oven to 220°C.

STEP 2

Cut a 24cm diameter circle from the piece of puff pastry. Place this onto a lined flat baking tray and place into the fridge.

STEP 3

Place the roasted almond flakes into a food processor and blend into a fine meal.

STEP 4

Peel and core the apples and slice into 2mm thick slices.

STEP 5

Remove the pastry from the fridge and using a fork, prick the pastry 1cm in from the edge.

STEP 6

Brush the pastry with the egg yolk and sprinkle with the roasted almonds.

STEP 7

Working quickly, arrange the slices of apple onto the pastry leaving a 1cm space between the edge and the apples, start from the outside over lapping each apple slice by at least 2/3, working your way around the pastry into the centre. The edge between the pastry and the apples will allow the puff pastry to rise around the edge forming a wall.

STEP 8

Sprinkle with caster sugar.

STEP 9

Place into the preheated oven and cook for 20 minutes.

STEP 10

Meanwhile, place the Verjuice and honey into a small pot over a high heat, bring to the boil and reduce to 2 tablespoons, remove from heat and brush over the warm apple tart before returning to the oven.

STEP 11

Then reduce the oven temperature to 190C and cook for another 20 to 25 minutes. Remove from the oven and allow to sit on the tray for 5 minutes before transferring to a cooling rack.

STEP 12

Serve warm or at room temperature with Rich Vanilla Ice Cream.

This recipe was created by guest chef Maggie Beer. 

Maggie Beer’s Verjuice, Vino Cotto and Quince Paste are available in selected Coles supermarkets.

 

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