Apple and Rosemary Tart with Verjuice and Honey
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 Rich Vanilla Bean Ice Cream.