Bruleed Caramel, Apple and Vanilla Tart

(serves 8-10)

Switzerland is the spiritual home of apple baked with custard in a tart shell. This is a version we have created and we love the caramel within the custard and the toffee on top.

INGREDIENTS

400g Sweet Short Pastry

1 egg white (lightly beaten)

Caramelised Apples

4 egg yolks

1 whole egg

1/2 tsp vanilla extract

300ml (1 cup + 3 tbsp + 1 tsp) cream

60g (1/4 cup + 2 tsp) vanilla sugar

50g {1/4 cup} sugar {for brulee}

METHOD

Lightly grease with butter or baking spray a 25cm round, loose-bottom tart tin.

On a lightly floured bench roll pastry to a 32cm circle 2mm thick. Carefully place pastry into tin by rolling pastry loosely over rolling pin, picking up and rolling it over the tin. Press pastry into tin without stretching it, being careful to exclude any air and allow edges of pastry to overhang edges of tin.

Prick pastry base with a fork, making sure fork marks are close together. This will help to prevent it rising during baking.

Place in refrigerator to rest for 30 minutes. Preheat oven to 200°C.

Lightly brush pastry base with egg white.

Pour ¼ cup plus 2 tablespoons caramel syrup from Caramelized Apples onto pastry base and spread to make a thin layer.

Take apples from Caramelised Apples and arrange apples neatly across pastry base on to caramel.

To make Vanilla Custard: Into a medium-sized bowl place egg yolks, egg, vanilla extract, cream and vanilla sugar. Using a hand whisk gently whisk until combined aiming to not produce bubbles or froth.

Slowly pour Vanilla Custard over apples.

Trim pastry so that it is level with rim of tart tin.

Place tart into preheated oven and bake for 20-25 minutes or until custard is set and pastry is golden brown and crisp.

Remove tart from oven. Place onto a cooling rack and cool. Proceed to next step or cover loosely with plastic wrap and place in refrigerator for up to one day.

When ready to serve sprinkle evenly but lightly with sugar and, using a chef’s blowtorch, brulee top of tart.

Serve at room temperature. Portion as you serve.

Sweet Short Pastry

(makes 400g/enough for one 25cm tart)

INGREDIENTS

90g (9 tbsp) unsalted butter (softened)

90g (1/2 cup + 2 tbsp) icing sugar

1 egg (lightly beaten)

175g (1 ¼ cups) standard {also called plain} flour

METHOD

Place butter and icing sugar into bowl of an electric mixer fitted with paddle attachment. On slow speed mix until combined.

Add egg and combine.

Add flour and mix for 1 minute or until pastry begins to form a ball.

Remove from bowl to a lightly floured bench and knead into a ball. Flatten to a disc shape.

Wrap in plastic wrap and refrigerate for 30 minutes or for up to five days. Alternatively freeze for up to 3 months.

Caramelised Apples

(makes 625g)

This is the apple filling for the tart however apples cooked this way make a wonderful dessert as is, if served warm with whipped cream or ice cream.

INGREDIENTS

600g-700g (4) Gala or Brae burn apples{ need an apple variety which holds its shape} (peeled, quartered and cored)

125g (1/2 cup + 2 ½ tbsp) sugar

125ml (1/2 cup) water

75g unsalted butter (diced)

METHOD

Cut each apple quarter into 3 wedges.

Place sugar and water into a heavy-based frypan set over a low heat and stir until sugar has dissolved. Increase heat to medium-high and bring to the boil and cook (without stirring) until a dark caramel has formed. Swirl frypan regularly to avoid uneven colouring.

Remove frypan from heat and cool for 1-2 minutes.

Add butter and stir with a wooden spoon until combined.

Add apples and return to a medium heat. Stir regularly for 8-10 minutes or until apples are tender and golden.

Remove from heat and gently pour into a sieve resting over a large bowl. Retain caramel and apples in separate bowls. Cool to room temperature and set aside until ready to use. Alternatively cover with plastic wrap and refrigerate for 3-4 days.