BUTTERY APPLE CARAMEL TART WITH MERINGUE

Preparation time 15 mins Cooking time 40 mins Serves 6

80g unsalted butter, chopped

1/2 cup caster sugar, plus extra 1/4 cup

2 tsp vanilla bean paste

6 small Jazz apples, peeled, cored,

quartered

1 sheet frozen butter puff pastry,

thawed

2 free-range egg whites, at room temp 1/4 tsp cream of tartar

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional).

STEP 2 In a large non-stick ovenproof frying pan, melt butter on medium heat until foaming. Add sugar and vanilla and cook, stirring, until dissolved. Bring to a simmer and cook for 4-5 minutes, until beginning to turn golden around edges.

STEP 3 Arrange apple quarters in pan, cut side up (apples will begin to release juices to stop caramel over-cooking). Simmer for 4-5 minutes, occasionally basting with pan juices, until almost tender and sauce is thick and golden.

STEP 4 Carefully cover apple with pastry and use a wooden spoon to push pastry edges into sides of dish (caramel will be hot, so don’t use your fingers). Bake for 25-30 minutes, until pastry is puffed and golden. Place a large serving plate over pan and quickly flip over. Lift pan off gently, allowing sauces to run over apple. Set aside.

STEP 5 In a large bowl, whisk egg whites until soft peaks form. Slowly add extra sugar, 1 tablespoon at a time, until stiff and glossy. Beat in cream of tartar.

STEP 6 Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle. Pipe onto tart centre, then caramelise with a blowtorch. Or transfer tart to a tray and bake at 200°C fan-forced (220°C conventional) for 5 minutes to brown. Serve warm or cold.