The wonderfully fragrant cardamom joins the refreshing and sweet apple for a unique, delicate tart topped off with a dollop of fresh cream. With a bit of hard work, this dessert will also be a scene-stealer with its apple roses and sprinkles of sugar – a gorgeous dessert centrepiece to wow the crowd with.
- 2 sheets butter puff pastry
- 1¼ cup (310 g) ready-made vanilla custard
- 200 g mascarpone
- 2 egg yolks
- 1 tsp vanilla bean paste
- ¼ tsp ground cardamom
- 4 medium red-skinned apples (450 g)
- 1 tbsp caster (superfine) sugar
- 1 tbsp white (granulated) sugar
- Pouring cream, to serve
Grease a 24 cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line a tin. Lift pastry into tin, press into base and sides; trim excess pastry. Prick base with a fork. Cover; refrigerate 20 mins.
Preheat oven to 180 C.
Meanwhile, whisk custard, mascarpone, egg yolks, paste and cardamom in a small bowl until combined. Cover; refrigerate until chilled.
Core and halve apples; slice thinly. Combine apple slices, caster sugar and juice in a medium bowl. Spread custard mixture into pastry case. Arrange apple slices slightly overlapping into rosette shapes, on custard mixture. Drizzle with any juices.
Bake tart for 50 mins or until pastry and apples are golden. Cool. Refrigerate about 1 hr. Sprinkle with white sugar before serving with cream.
TIP Vanilla bean paste contains real vanilla bean seeds. It is highly concentrated, with 1 TSP of paste equaling 1 whole vanilla bean. Sold in tubes or small jars from most supermarkets. The tart shell can be made a day ahead; keep refrigerated. The tart is best cooked on day of serving.