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  • Recipe Room  »  Apple and rosemary tart with verjuice and honey



    • 375g puff pastry pre-prepared
    • 900g granny smith apples
    • 3 tbspn unsalted butter
    • 1 ½ tbspn extra virgin olive oil
    • 1 tspn rosemary finely chopped
    • ¼ cup Verjuice
    • 1 tbspn honey
    • 1 egg yolk
    • 20g almond flakes roasted
    • To serve Vanilla Bean and Elderflower Ice Cream

    Apple and rosemary tart


    Preheat a fan forced oven to 220C.

    Cut a 24 centimetre diameter circle from the piece of puff pastry, place this onto a lined baking tray and place in to the fridge.

    Peel and core the apples and cut into dice roughly into two centimetre pieces.

    Place a large non-stick frying pan over a high heat, 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 1 centimetre 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 1 centimetre 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 Vanilla Bean and Elderflower Ice Cream.

    Submitted by
    Maggie Beer

    Tips and Tricks

    • Store your eggs in their original cartons rather than in the fridge door – eggs last longest when they’re in a stable cool environment such as the middle of your fridge.

    • When you’re using only an egg yolk, keep a hold of your whites. They’re perfect for other incarnations like a Pavlova or simple meringue or can be thrown into your next omelette or frittata. You can also freeze them for later use – try putting them individually into ice cube containers or in a labelled, zip-locked sandwich bag.

    • Don’t throw out your leftover pastry – carefully fold pieces on top of each other into a rectangle – wrap and freeze – it stores well in the fridge for several one to two days or can be frozen for up to a month.

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