Glam apple tart
Love this elegant way to present one of our most popular fruits? Best of all, there’s no fancy technique involved. You’ll master the whole thing first time, guaranteed.
Wild mushroom tartlets with saffron and garlic Preparation time: 10 mins Cooking time: 10 mins Serves 4
Pinch saffron threads ¼ cup extra virgin olive oil 3 green shallots, finely sliced, white and green parts separated 6 cloves garlic, minced ½ tsp fennel seeds, cracked 3 cups mixed wild mushrooms
(or mixed mushrooms), sliced ¼ cup white wine Sea-salt flakes and freshly
ground black pepper, to season 2 Tbsp black sesame seeds ½ bunch sage, leaves
finely sliced 2 cups baby rocket leaves 4 store-bought or homemade individual shortcrust pastry tartlet shells, approx. 10cm dia. Baby leaf salad, to serve
1 Mix saffron threads with 1 Tbsp water in a small bowl and set aside for 10 minutes to infuse. 2 Heat oil in a large frying pan over a medium heat. Add white part of shallots, garlic and fennel seeds. Cook for 4 minutes or until aromatic. 3 Add mushrooms and cook for 5 minutes or until softened. Pour in wine and saffron mixture. Bring to a simmer and cook for 1 minute. Season well then mix in sesame seeds, sage, baby rocket and green part of shallots. Spoon mixture into tartlet shells. Serve with baby leaf salad.