Apple and Rosemary Tart with Verjuice and Honey

INGREDIENTS

  • 375g Puff pastry
  • 900g Granny Smith apples
  • 3 tbspn Unsalted butter
  • 1 tspn Rosemary
  • 1 tbspn Honey
  • 1 Egg yolk
  • 20g Almond flakes
Print Recipe

Preheat a fan forced oven to 220°C.

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

Peel and core the apples and cut them into rough dice into 2cm pieces.

Place a large non-stick frying pan over high heat, and add the butter and Olive Oil.

Add the cut apple to the frying pan and sauté for 5 minutes, tossing the slices every 30 seconds so that they do not burn.

Add the rosemary and allow to cook for 1 minute, then deglaze with the Verjuice and honey and allow to cook for another 30 seconds, so that the Verjuice reduces to a syrup and becomes a sticky coating on the apples.

Remove the pan from the heat and set side to cool for 10 minutes so that the apples can be handled.

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

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

Place the cooked apples onto the pastry leaving a 1cm space between the edge and the apples. This will allow the puff pastry to rise around the edge forming a wall.

Place into the preheated oven and cook for 20 minutes.

Remove from the oven and allow to sit on the tray for 5 minutes before transferring to a cooling rack.

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