APPLE TART WITH AGAVE GINGER CARAMEL
BY GEORGIA POPPLE
PASTRY
INGREDIENTS
2 cups White Flour
½ tsp Salt
1/3 cup White Sugar
10 Tbl Unsalted Butter, diced
If you don’t want to make your own pastry, simply use store-bought shortcrust pastry
METHOD
- Mix together flour, sugar and salt
- Add butter and work into flour with your fingers, breaking up butter until pieces are about the size of a 5cent coin
- Mix in 6 tbl ice water, 1 tbl at a time
- Squeeze mixture together to form shaggy dough
- Turn out onto floured surface and continue to squeeze together to form cohesive lump
- Knead gently 3 or 4 times to bring together fully
- Pat into disk, wrap in plastic wrap and refrigerate for 1 hour
- Roll out dough until ~0.5cm thick
- Place dough into greased tart pan and trim excess
- Place in freezer for 30mins until solid
- Fill with pie weights and blind bake at 170°C until lightly golden, removing weights half-way
- Set aside for filling
CARAMEL
INGREDIENTS
1 bottle Sydney Brewery Agave Ginger Cider
¾ cup White sugar or Light Brown Sugar
1 cup Thickened Cream
1 tsp Vanilla Essence
2 tbl Butter
METHOD
- Bring cider to a boil and simmer until reduced by half
- Take of heat and stir in sugar and vanilla
- Place back on heat and bring to a simmer without stirring
- Simmer 8 minutes
- Remove from heat and whisk in butter and cream
- If caramel is still thin, return to stove and simmer for 5 minutes
- Set aside to cool
TART FILLING
INGREDIENTS
4 Pink Lady Apples
5 tsp Cinnamon
2 tbl Brown sugar
½ lemon
METHOD
- Cute apples in half, remove core and slice into thin, half-moon slices
- Place sliced apple in a bowl of water and juice of ½ a lemon to stop browning
- Once all apple is sliced, microwave for 2.5 minutes until soft
- Toss apple slices in sugar and cinnamon
- Place 8 pieces of apple in a row with ends overlapping and roll up into a rose shape
- Place apple roses into a bowl or container, packed closed together to prevent unravelling.
- Place apple roses into cooked tart shell
- Pour over caramel until 0.5cm deep in bottom of tart shell
- Bake at 170°C for 15-20mins until apples are soft and caramel is thick and sticky