Spiced envy™ Apple Tart with Almond Frangipane Cream

  • Servings

    8-10

  • Prepration Time

    2 hours

  • Cook Time

    2h 25 mins

INGREDIENTS

  • Careme shortcrust pastry base
  • 300g diced envy™ apples (about 4)
  • 3-4 envy™ apples for garnish
  • Finger lime jam, bay leaf anglaise or cream for garnish
  • Spiced envy™ apple compote filling
  • 300g envy™ apples
  • 15g leatherwood honey
  • 15g muscovado sugar
  • 1 tbsp water
  • 10g unsalted butter
  • 3g juniper berries
  • 2g ginger, micro-planed
  • 2g ground cinnamon
  • 1 vanilla bean, or 2g vanilla bean paste
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 bay leaf
  • 2g brandy
  • Almond frangipane cream
  • 100g unsalted butter, softened
  • 100g caster sugar
  • 100g eggs
  • 3g vanilla paste
  • 100g almond meal
  • 40g hazelnut meal
  • 20g plain flour
  • 1 tsp dark brandy
  • A pinch of salt
  • 3g toasted wattleseed powder
  • Zest of 1 orange
  • Zest of 1 lemon

METHOD

  • To start, spray tart tin with canola spray and place pre-made pastry from refrigerator onto a lightly dusted floured surface. Using your tart shell, cut a circle 2cm wider around the rim and line your tart case. Rest minimum one hour in freezer before blind baking.
  • Once rested, blind bake tart for 30 minutes at 160 degrees with blind baking rice. Remove baking paper and rice, then continue to bake until centre of bottom of the pastry is golden brown. As there is a second bake with the almond filling, look for a golden brown colour to darken more as the almond filling bakes in the last bake. Cool tart shells for 15 minutes once a deep golden colour.

envy™ apple compote filling

  • Wash apples and dice with skin on.
  • Add all compote ingredients except brandy to a small saucepan. Cook apples on a high heat for approximately 5 minutes or until softened. Keep stirring while the apples soften.
  • Once apples have turned glassy, deglaze with brandy and cool in fridge.

Almond frangipane cream

  • Dice the softened butter into cubes and place in Kitchenaid with the caster sugar. Using the paddle attachment, mix on high speed till pale in colour and fluffy, about 1 minute.
  • Add vanilla and the eggs one by one, stopping the mixer and scraping down the sides of the bowl as you add each one.
  • Remove the mixing bowl from mixer. Fold through meal, flour and zest till combined.
  • Pipe into tart mould (or make previous day and leave in fridge).

Preparation and assembly

  • Layer bottom of tart with the spiced apple mix until flat. Smooth over prepared cream filling. Bake at 160°C for 30 minutes or until golden brown – it should spring back to touch in centre.
  • Cool tart on a baking wire and set aside to decorate..
  • Wash and dry apples for garnish. Use a Catto sheet slicer (or sharp knife) to thinly slice the apples and decorate the tart to your preference.
  • Glaze the tart with finger lime jam (you can buy this online from an Australian bush tucker store) – or marmalade, caramel or any jam that suits your palate – for a shine. Serve warm with bay leaf anglaise or pair with cream.

Recipe produced by Rosemary Andrews in partnership with Broadsheet.

Image by Ben Moynihan.

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