Fine Apple Tart with Verjuice and Honey

Preheat a fan forced oven to 220C.

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

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

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

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.

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.

Sprinkle with caster sugar.

Place into the preheated oven and cook for 20 minutes.

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.

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.

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

Maggie Beer
Cooking Hampers

Delivered Australia-wide

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