Apple and Rosemary Tart with Verjuice and Honey
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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 baking tray, and place it into the fridge.
Step 3: Peel and core the apples and cut them into rough dice into 2cm pieces.
Step 4: Place a large non-stick frying pan over high heat, and add the butter and Olive Oil.
Step 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.
Step 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.
Step 7: Remove the pan from the heat and set side to cool for 10 minutes so that the apples can be handled.
Step 8: Remove the pastry from the fridge and using a fork, prick the pastry 1cm in from the edge.
Step 9: Brush the pastry with the egg yolk and sprinkle with the roasted almonds.
Step 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.
Step 11: Place into the preheated oven and cook for 20 minutes.
Step 12: Remove from the oven and allow to sit on the tray for 5 minutes before transferring to a cooling rack.
Step 13: Serve warm or at room temperature with Rich Vanilla Bean Ice Cream.
375g puff pastry pre-prepared
900g granny smith apples
3 tbspn unsalted butter
30ml 1 ½ tbspn Extra Virgin Olive Oil
1 tspn rosemary finely chopped
60ml ¼ cup Verjuice
1 tbspn honey
1 egg yolk
20g almond flakes roasted
500ml To serve Rich Vanilla Bean Ice Cream