Name: Apple and cardamom tart
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 2 sheets butter puff pastry; 1 1/4 cup (310g) ready-made vanilla custard; 200 gram mascarpone; 2 egg yolks; 1 teaspoon vanilla bean paste; 1/4 teaspoon ground cardamom; 4 medium red-skinned apples (450g); 1 tablespoon caster (superfine) sugar; 1 tablespoon white (granulated) sugar; pouring cream, to serve

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.

Serves 6

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

2 sheets butter puff pastry

1 1/4 cup (310g) ready-made vanilla custard

200 gram mascarpone

2 egg yolks

1 teaspoon vanilla bean paste

1/4 teaspoon ground cardamom

4 medium red-skinned apples (450g)

1 tablespoon caster (superfine) sugar

1 tablespoon white (granulated) sugar

pouring cream, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook