APPLE FLOWER TARTS

PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 6

Why it’s sustainable... This recipe uses unpeeled apples; this not only minimises wastage, but also provides added flavour and nutrition, as well as great colour.

10g unsalted butter, at room

temperature

3 small red delicious apples (350g), unpeeled, cores removed, cut in half juice of 1 small lemon (110g)

(see tips)

2 tablespoons plain flour

3 sheets frozen butter puff pastry,

thawed (see tips)

¼ cup (80g) strawberry jam icing sugar, to serve

CINNAMON MASCARPONE 1 cup (250g) mascarpone 1 teaspoon ground cinnamon 1 tablespoon honey 2 teaspoons vanilla bean paste

1 Preheat oven to 200°C/180°C fan. Grease a 6-hole (¾-cup/180ml) texas muffin pan with the butter.

2 Thinly slice apple halves crossways. Place in a microwave-safe container with juice; toss to coat. Microwave on High (100%) for 1 minute or until softened slightly; drain well.

3 Dust work bench with the flour. Place pastry sheets on work bench; cut each sheet into four strips. Join two strips together at the short ends; you should now have six longer strips of pastry. Brush pastry strips with jam. Starting at one end, leaving a 1cm gap at each end, arrange apple slices, curved-side out, over the edge and overlapping slightly, along top half of pastry strips.

4 Fold bottom half of pastry over apple, pressing down to secure. Starting from one short end, loosely roll pastry into a coil, pressing each end gently to seal. Place tarts, apple-side up, in pan holes.

5 Bake tarts, on the lower shelf in the oven, for 45 minutes or until golden and crisp. If apple starts to over-brown during cooking, cover loosely with foil, until pastry is cooked. 6 Meanwhile, make cinnamon mascarpone.

7 Dust warm tarts with icing sugar; serve with cinnamon mascarpone.

CINNAMON MASCARPONE Combine all of the ingredients in a medium bowl.