Ingredients
375g puff pastry pre-prepared
900g granny smith apples
3 tbspn unsalted butter
1 tspn rosemary finely chopped
60ml Verjuice
1 tbspn honey
1 egg yolk
20g almond flakes roasted
500ml Rich Vanilla Bean Ice Cream
375g puff pastry pre-prepared
900g granny smith apples
3 tbspn unsalted butter
1 tspn rosemary finely chopped
60ml Verjuice
1 tbspn honey
1 egg yolk
20g almond flakes roasted
500ml Rich Vanilla Bean Ice Cream
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Methods
1
Preheat a fan forced oven to 220°C.
2
Cut a 24cm diameter circle from the piece of puff pastry, place this onto a lined baking tray, and place it into the fridge.
3
Peel and core the apples and cut them into rough dice into 2cm pieces.
4
Place a large non-stick frying pan over high heat, and add the butter and Olive Oil.
5
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.
6
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.
7
Remove the pan from the heat and set side to cool for 10 minutes so that the apples can be handled.
8
Remove the pastry from the fridge and using a fork, prick the pastry 1cm in from the edge.
9
Brush the pastry with the egg yolk and sprinkle with the roasted almonds.
10
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.
11
Place into the preheated oven and cook for 20 minutes.
12
Remove from the oven and allow to sit on the tray for 5 minutes before transferring to a cooling rack.
13
Serve warm or at room temperature with Rich Vanilla Bean Ice Cream.
1
Preheat a fan forced oven to 220°C.
2
Cut a 24cm diameter circle from the piece of puff pastry, place this onto a lined baking tray, and place it into the fridge.
3
Peel and core the apples and cut them into rough dice into 2cm pieces.
4
Place a large non-stick frying pan over high heat, and add the butter and Olive Oil.
5
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.
6
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.
7
Remove the pan from the heat and set side to cool for 10 minutes so that the apples can be handled.
8
Remove the pastry from the fridge and using a fork, prick the pastry 1cm in from the edge.
9
Brush the pastry with the egg yolk and sprinkle with the roasted almonds.
10
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.
11
Place into the preheated oven and cook for 20 minutes.
12
Remove from the oven and allow to sit on the tray for 5 minutes before transferring to a cooling rack.
13
Serve warm or at room temperature with Rich Vanilla Bean Ice Cream.
