Quick & Easy

Apple and cardamom tart

Wonderfully fragrant, the combination of apple and cardamon is a match made in heaven. We've paired them together here in this gorgeous tart with a golden pastry and a dollop of fresh cream to create a perfectly balanced dessert.
1H 15M



1.Grease a 24cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line a tin. Lift pastry into tin, press into base and sides; trim excess pastry. Prick base with a fork. Cover; refrigerate 20 minutes.
2.Preheat oven to 180°C.
3.Meanwhile, whisk custard, mascarpone, egg yolks, paste and cardamom in a small bowl until combined. Cover; refrigerate until chilled.
4.Core and halve apples; slice thinly. Combine apple slices, caster sugar and juice in a medium bowl. Spread custard mixture into pastry case. Arrange apple slices slightly overlapping into rosette shapes, on custard mixture. Drizzle with any juices.
5.Bake tart for 50 minutes or until pastry and apples are golden. Cool. Refrigerate about 1 hour. Sprinkle with white sugar before serving with cream.

Vanilla bean paste contains real vanilla bean seeds. It is highly concentrated, with 1 teaspoon of paste equaling 1 whole vanilla bean. Sold in tubes or small jars from most supermarkets. The tart shell can be made a day ahead; keep refrigerated. The tart is best cooked on day of serving.


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