AP­PLE & CAR­DAMOM TART

Woman’s Day (Australia) - - Food To Love -

SERVES 6 PREP 25 MINS COOK 50 MINS + CHILL­ING

2 sheets frozen but­ter puff pastry, thawed 1 ¼ cups ready-made vanilla cus­tard 200g mas­car­pone 2 egg yolks 1 tsp vanilla bean paste ¼ tsp ground car­damom 4 medium red ap­ples 1 tbsp caster sugar 1 tbsp lemon juice 1 tbsp white sugar pour­ing cream, to serve

1 Grease a 24cm round loose-based fluted tart tin. Roll pastry be­tween sheets of bak­ing pa­per un­til large enough to line tin. Lift pastry into tin, press into base and sides, trim ex­cess pastry. Prick base with a fork. Cover, chill 20 mins. 2 Pre­heat oven to 180°C. 3 In a bowl, whisk cus­tard, mas­car­pone, egg yolks, paste and car­damom un­til com­bined. Cover, chill un­til com­pletely cool.

4 Core and halve ap­ples, slice thinly. In a medium bowl, com­bine ap­ple slices, caster sugar and juice. Spread cus­tard mix­ture into pastry case. Ar­range ap­ple slices into rosette shapes, slightly over­lap­ping, on cus­tard mix­ture. Driz­zle with any juices left in bowl.

5 Bake 50 mins un­til pastry and ap­ples are golden. Cool. Chill 1 hour. Serve sprin­kled with white sugar and ac­com­pa­nied with cream.

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