In my Christmas stocking last year Santa left me a note letting me know he had spoilt me with a Gourmet Traveller magazine subscription. And since then I have eagerly checked my letterbox at the beginning of every month for the postman to deliver the next installment of food porn.
Firstly, what a great read. Assembled with detail and features interesting articles, great photography, wonderful food styling and most importantly, fantastic recipes. I spend at least an hour dutifully turning each page and scoping out the recipes I would like to keep in mind for future use, dog-earing my top picks along the way. It’s a very calming experience, I imagine this is how people who do Yoga feel post work-out?
In May’s edition I found a Masterclass for Fine Apple Tart, and subsequently decided to give it a go. Simple ingredients, easy to follow recipe and in the end, a beautiful result. This tart is quite simply a lovely combination of two very wonderful things; apples and pastry. After baking this, I imagined serving it up for a Winter’s dessert or to my girlfriends at an afternoon tea…instead I found myself three slices down and shamefully aware of the empty bowl of ice-cream to my side. Don’t be fooled into thinking just one slice will do. So thin, delicate and perfectly sweet is this tart that it begs for the sampling of at least two slices. I would make two for good measure if you plan on serving to more than six people.
1 packet of puff pastry
50g sliced almonds
4 Fuji or Gala apples (I used Gala)
Lemon juice for rubbing apples
30g butter, melted
55g (1/4 cup) caster sugar
Vanilla ice-cream, to serve
- Preheat oven to 220°C. Remove one puff pastry sheet from pack and peel off thin blue plastic. It should be thin, around 4mm in thickness.
- Cut out a 24cm-diameter round from the pastry using an upturned bowl as your guide.
- Place pastry on an oven tray lined with baking paper, scatter with almonds and refrigerate until required.
- Working quickly, peel and core apples. Rub with lemon juice if they start to discolour.
- Thinly slice apples on a mandolin.
- Arrange apple slices in closely overlapping concentric rings on pastry, starting from the outside and working towards the centre.
- Brush evenly with the melted butter.
- Scatter with sugar and bake until pastry is crisp and apples are golden and caramelised. This should take between 35 and 45 minutes.
- Serve with ice-cream when warm for best result.
*Note: my tart over-coloured (some may say burnt) slightly on the edges as you will notice. Regardless, it was delicious. I shall attempt to redeem myself next time.