THE SALTED CARAMEL SAUCE FOR THIS GLORIOUS TART CAN BE MADE UP TO ONE MONTH AHEAD, SO YOU CAN GO WILD DRIZZLING IT OVER ANYTHING YOU PLEASE
STORE-BOUGHT SHORTCRUST PASTRY AND A HANDFUL OF EVERYDAY INGREDIENTS COME TOGETHER IN THIS DAZZLER, ALL TOPPED WITH A LUSCIOUS BLUEBERRY COMPOTE
APPLE TARTE TATIN WITH CINNAMON ICE CREAM
SERVES 8
Begin this recipe 1 day ahead. You will need an ice cream machine.
400ml milk
600ml pure (thin) cream
4 cinnamon quills
10 egg yolks
150g caster sugar, plus 2 cups (440g) extra
10 Granny Smith apples, peeled
200g unsalted butter, chopped
1 vanilla bean, split, seeds scraped
375g frozen all-butter puff pastry, thawed
For the ice cream, place milk, cream and cinnamon in a saucepan over medium-high heat. Bring to just below the boil. Whisk egg yolks and 150g sugar in a bowl until pale. Gradually pour milk mixture over egg mixture, whisking constantly. Transfer to a clean saucepan over medium-low heat. Cook, stirring regularly, for 7-8 minutes until custard coats the back of a spoon. Chill until cold. Discard cinnamon. Churn in an ice cream machine according to manufacturer’s instructions. Transfer to a loaf pan and freeze overnight.
Meanwhile, halve apples. Using a melon baller, remove core, tip and bottom from each. Place 220g sugar in a saucepan over medium heat and cook, swirling pan, for 5-6 minutes until a dark caramel. Add half the butter and half the vanilla seeds. Swirl to combine. Add half the apple and cook for 5 minutes or until coated. Transfer to a heatproof container to cool. Repeat with remaining sugar, butter, vanilla and apple. Once apple is cool enough to handle, place halved vanilla pod in a 22cm non-stick, ovenproof frypan and pour over caramel. Arrange apple on top, packing in tightly in a single layer. Chill for 12 hours to set.
Place puff pastry over apple, pushing pastry between apple and edge of pan. Chill for at least 1 hour to set.
Preheat oven to 200°C. Using a small, sharp knife, cut 2 slits in middle of pastry to allow steam to escape. Place over high heat. When caramel starts to bubble, remove from heat and transfer to oven. Bake for 35 minutes or until golden brown. Stand for 15 minutes. Carefully flip onto a plate. Serve with cinnamon ice cream.
CHERRY & FRANGIPANE TART
SERVES 8
1 quantity tart pastry (recipe follows)
55g unsalted butter, softened
95g caster sugar
2 eggs
¼ tsp almond extract
55g almond meal
70g plain flour
400g pitted frozen cherries, thawed
2 tbs kirsch (cherry brandy, optional)
1 tsp finely grated orange zest
2 tbs demerara sugar
Pure (thin) cream, to serve
Beat butter and ¼ cup (55g) sugar in a bowl using a wooden spoon. Mix until well combined and butter is pale. Add 1 egg and beat to combine. Add almond extract, a pinch of salt flakes, almond meal and ⅓ cup (50g) plain flour. Mix to combine and set aside.
Place cherries in a bowl with remaining 20g flour, 40g sugar, kirsch, if using, orange zest and pinch of salt flakes.
Preheat oven to 200°C. Spread frangipane over the pastry, leaving a 3-4cm edge. Top with cherry mixture. Fold edges over to form a crust.
Lightly beat remaining egg in a bowl. Brush edges of tart with egg wash and sprinkle with demerara sugar. Bake for 50-60 minutes until golden. Drizzle with cream to serve.
PINEAPPLE & MACADAMIA TART WITH SALTED CARAMEL SAUCE
SERVES 8
1 quantity tart pastry (recipe follows)
2 cups (300g) macadamias
2 cups (240g) pure icing sugar, sifted
2 egg whites
1 tbs unsalted butter, melted
1.2kg ripe pineapple, peeled, sliced
1 tbs caster sugar
Whipped cream, to serve
CARAMEL SAUCE
200g caster sugar85g unsalted¼ cup (60ml) pure (thin) cream¼ cup (60g) sour cream¼ tsp vanilla bean paste
