Woman’s Day (Australia)
Hearty sweets, half the time!
Fuss-free and super delicious
APPLE & WALNUT FRANGIPANE TART
SERVES 6 PREP 20 MINS COOK 20 MINS
• 50g butter, softened
• ¼ cup brown sugar
• 1 egg
• ½ cup ground walnuts
• 1 ½ tbsp plain flour
• 1 tbsp butterscotch schnapps
• 1 tsp ground cinnamon
• 1 sheet frozen puff pastry, thawed
• 2 Granny Smith apples, thinly sliced on mandolin
• 2 tbsp demerara sugar
• icing sugar, ice-cream, to serve
1 Preheat oven to 220°C. Line an oven tray with baking paper.
2 In a small bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add egg and beat until combined. Stir in walnuts, flour, schnapps and cinnamon. 3 Place pastry on prepared tray and prick with a fork.
Lightly score a border along pastry 2cm from edge. Spread frangipane mixture onto pastry inside border.
4 Arrange apple slices over frangipane and sprinkle with sugar. Bake 15-20 mins until pastry is puffed and apple is light golden. Dust with icing sugar and serve with ice-cream.
GLUTEN-FREE APPLE & RHUBARB CRUMBLE
SERVES 4 PREP 15 MINS COOK 30 MINS
• 6 Granny Smith apples, peeled, cored, chopped
• 1 bunch rhubarb, trimmed, chopped
• ½ cup caster sugar
• ice-cream, to serve ALMOND CRUMBLE
• ¾ cup gluten-free plain flour
• 1 tsp ground cinnamon
• ¹⁄³ cup demerara sugar
• ¹⁄³ cup flaked almonds
• ¼ cup desiccated coconut
• 100g butter, chopped
• 1 tbsp golden syrup
1 Preheat oven to 180°C.
2 In a large saucepan, combine apple with ¹⁄³ cup water. Bring to the boil on high. Reduce heat and simmer, covered, 4-5 mins,
until the apple is almost tender. Add rhubarb and sugar and simmer, covered, a further 2-3 mins, until rhubarb is just tender. Drain away any excess liquid.
3 ALMOND CRUMBLE
Sift flour and cinnamon together into a medium bowl. Stir in sugar, almonds and coconut. In a small saucepan, melt butter and syrup together on medium. Stir into flour mixture.
4 Spoon apple and rhubarb mixture into four 1½-cup ramekins. Sprinkle evenly with almond crumble.
5 Bake 15-20 mins, until top is golden and crunchy. Serve crumble with ice-cream.
CHOCOLATE CARAMEL MOLTEN LAVA PUDDING
MAKES 4 PREP 15 MINS COOK 15 MINS
• 1 tbsp cocoa
• ¹⁄³ cup plain flour, plus 1 tbsp extra
• 200g dark chocolate, finely chopped
• 125g unsalted butter, chopped
• 1 tbsp coffee liqueur
• 3 eggs
• ½ cup brown sugar
• ¼ tsp sea salt flakes
• ¼ cup caramel top’n’fill, chilled
• icing sugar, vanilla ice-cream, to serve
1 Preheat oven to 180°C. Lightly grease four 250ml ovenproof moulds. Dust with sifted combined cocoa and extra plain flour, tapping out excess. Arrange moulds on an oven tray. 2 In a medium saucepan, melt chocolate and butter together over low heat. Stir in liqueur and cool slightly.
3 In a bowl of an electric mixer, beat eggs and sugar together 4-5 mins until thick and pale. Fold in chocolate mixture, sifted flour and salt.
4 Spoon two-thirds of the batter between ramekins. Dollop each with 1 tsp chilled caramel. Top each evenly with remaining batter. Bake 12-15 mins until the tops are cracked and centres are slightly jiggly.
5 Release edges of puddings with a small knife. Invert onto serving plates, dust with icing sugar and serve straight away with ice-cream.