APPLE & CARDAMOM TART
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.