Maggie Beer

Apple and verjuice tarte tatin

Apple and Rosemary Tart with Verjuice and Honey

Apple and verjuice tarte tatin

Step 1: Preheat a fan forced oven to 220C.

Step 2: 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.

Step 3: Peel and core the apples and cut into roughly dice into two centimetre pieces.

Step 4: Place a large non-stick frying pan over a high heat, 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 1 centimetre 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 1 centimetre 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 Vanilla Bean and Elderflower Ice Cream.

Ingredients

  1. 375g puff pastry pre-prepared
  2. 3 tbspn unsalted butter
  3. 30ml 1 ½ tbspn Extra Virgin Olive Oil
  4. 1 tspn rosemary finely chopped
  5. 60ml ¼ cup Verjuice
  6. 1 tbspn honey
  7. 20g almond flakes roasted

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