envy™ Apple Tart by Reynold Poernomo

INGREDIENTS

• Brown Sugar Tart
• 200g plain flour
• 100g brown sugar
• 3g salt
• 85g cubes of unsalted butter, cold
• 1 egg
• Frangipane Mix
• 125g unsalted butter
• 100g brown sugar
• 20g honey
• 125g egg
• 125g almond meal
• 40g plain flour
• 2g salt
• Zest of 1 lemon
• 2g ground cinnamon
• 2 envy™ apples, skin on
• Whipped Cream with envy™ Apple Caramel
• 4 envy™ apples
• 300g thickened cream
• 55g sugar
• ½ vanilla bean

METHOD

Brown Sugar Tart

• Preheat oven to 165C.
• Place dry ingredients and cold butter in a food processor and pulse until mixture is sandy.
• Add in egg and pulse again until dough is formed, transfer to a board or working surface and form a ball with the dough (try not to overwork the dough). Wrap with cling film and allow to rest for at least 2 hours.
• Once dough is rested, transfer to a lightly floured surface and roll the dough until it is 3mm in thickness.
• Drape the dough sheet over the desired tart tin and push against the edges until even all around.
• Prick the base of the dough with a fork and bake for 10-15mins until golden. Then remove from the oven to cool down.

Frangipane Mix

• Cream butter, honey and sugar in a stand mixer fitted with a paddle attachment.
• Add in eggs and dry ingredients until a light dough is formed.
• Fill the tart with the frangipane mix until it is ⅔ full.
• Meanwhile, cut the cheeks of the apples and discard the core. Slice the cheeks finely and then lay them all out on top of the frangipane mix.
• Bake in the oven for 15-20 minutes until frangipane is fully cooked through.
• Once cooked, remove from the oven to cool down.

Whipped Cream with envy™ Apple Caramel

• Juice the apples with a cold press or blend and strain the juice.
• Transfer juice into a small pot and cook over low heat until juice begins to thicken and caramelize. Add a tablespoon of water to loosen the caramel until honey-like consistency.
• Meanwhile, transfer sugar and cream with vanilla in a stand mixer with a whisk attachment and whip until medium peaks form.

• To serve, slice the tarts into 6 even pieces and serve with a dollop of cream and drizzle of the apple caramel.