Festival Recipe
Apple tart fine with chantilly cream & butterscotch
Recipe by Oliver Dunne
- Serves4
Ingredients
- 2 Granny Smith Apples
- 4 Braeburn’s/Pink Lady’s
- 4 Puff Pastry Discs
- 100g Sugar & 100mls Water { sugar syrup
- 50g Sugar
- 1 Pinch Cinnamon
Butterscotch
- 100g Brown Sugar
- 100g Cream
- 25g Butter
- 1-2 Drops of Vanilla Essence
- 1 Pinch Sea Salt
Method
- Peel, core and roughly dice 2 Granny Smith apples and stew them in a small pot until soft. Peel and core the remaining 4 apples and cut them in half. Finely slice each half around 2-3mm thick.
- Bring the sugar and water for the syrup up to the boil and leave to cool.
- Spoon one spoonful of stewed apple into the centre of each of the pastry discs. Fan the sliced apples around until they form a circle and sprinkle with some ground cinnamon. Lightly brush with sugar syrup.
- Put the tarts in the oven at 200˚C for 12-15 mins or until the pastry is cooked.
- For the butterscotch sauce, melt the butter in a small pot, add the sugar and allow to turn a dark caramel. When dark whisk in the cream and boil for 2-3 mins. Then add a pinch of salt and the vanilla essence. Lightly whip the cream and add some sugar to taste.
- Serve each tart with cream on top and the sauce on the side.
