Hot, sweet juicy apples are beautifully snuggled by a crisp, golden crust in this delicious tart. Serve with a big dollop of homemade caramel ice-cream for a winning dessert every time.
- 6 royal gala apple (peeled and cored)
- 4 discs of butter puff pastry
- 90 g caster sugar
- 4 tbsps of Grand Marnier
- 250 g caster sugar
- 1 vanilla pod split
- 250 ml cream
- 350 ml milk
- 8 egg yolks
- 150 g caster sugar
- 75 ml water
- 2 tbsps roasted almonds
Cut the apples in half then slice them very thinly keeping the half intact.
Crimp the edge of the pastry discs with your fingers then fan the apples on the top.
Dust with caster sugar then bake in moderate oven (180 C/ 160 C fan-forced) for 20 minutes.
Remove from oven and pour a tablespoon of grand marnier on the top of each tart.
Turn the tart upside down onto a disc of silicon paper. Press down lightly then bake for a further 5 minutes.
Remove from the oven and leave inverted until ready to serve. Reheat upside down allowing the pastry to crisp and brown.
To make caramel ice- cream; in a pan melt the sugar and cook to a very dark caramel.
Add the double cream to stop the cooking and remove from the heat.
In a bowl, mix the egg yolks with the milk and the vanilla bean stir in the caramel and the egg yolks then cook over a slow heat until the egg yolk thickens (much the same as a custard) Place over ice to cool then churn in an ice cream machine.
Meanwhile to make praline; in a pan melt the sugar and cook to caramel, add the water to stop the cooking and stir in the roasted almonds allow to cool.
Drizzle the praline sauce around the plate, place the hot apple tart in the center and then place a scoop of ice cream on the top.
Tip: If you have no time to make your own caramel ice cream, opt for the Caramel Maple and Macadamias ice cream by Bulla Murray St Ice Creamery.