Name: Apple tart with Pedro Ximénez and quince syrup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 375 gm frozen puff pastry, thawed; 1 egg, separated; 50 gm unsalted butter, softened, plus extra melted for brushing; 60 gm (½ cup) almond meal; 1 tbsp vanilla extract; 55 gm (¼ cup) golden caster sugar; 2 Granny Smith apples, thinly sliced to 3mm thick on a mandolin; 60 gm quince paste, chopped; 125 ml (½ cup) Pedro Ximénez sherry

Ingredients

375 gm frozen puff pastry, thawed

1 egg, separated

50 gm unsalted butter, softened, plus extra melted for brushing

60 gm (½ cup) almond meal

1 tbsp vanilla extract

55 gm (¼ cup) golden caster sugar

2 Granny Smith apples, thinly sliced to 3mm thick on a mandolin

60 gm quince paste, chopped

125 ml (½ cup) Pedro Ximénez sherry

Method

1.Preheat oven to 200˚C. Roll out pastry to 3mm-thick and cut to a 28cm round. Place on a large oven tray lined with baking paper. Using a small sharp knife, score a 2cm border. Prick interior with a fork.

2.Combine egg yolk, butter, almond meal, 2 tsp vanilla extract and sugar in a bowl. Spread inside pastry border with almond mixture and top with slightly overlapping apple slices.

3.Brush pastry border with egg white. Brush apples with extra butter; bake until pastry is puffed and golden and apples are tender (30 minutes). Remove from oven and while hot, brush apples with a little more extra melted butter.

4.Meanwhile, for syrup, combine quince paste, sherry and remaining 2 tsp vanilla extract in a saucepan over medium heat. Bring to a simmer, whisking until smooth. Cook until slightly reduced and sticky (2 minutes). Serve tart warm, drizzled with syrup.

Try this tart with a mix of red and green apples. The tartness of the green apples will balance the sweetness of the reds.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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