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Papple Tart

Recipe by Iron Chef Shellie

This papple tart can also be recreated using apples or pears, depending upon what's in season. Remember papples can be hard to find...

  • 1 sheet puff pastry, thawed
  • 50g unsalted butter, softened
  • 2 eggs
  • 50g caster sugar
  • 1 tsp vanilla bean paste
  • 100g honey
  • 2 papples, thinly sliced
  • 1 rosemary sprig, leaves picked
  • Double cream, to serve
  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place pastry on a baking tray lined with baking paper.
  3. Place butter, eggs, sugar, vanilla and 50g honey in a bowl and beat until smooth. Spread half the mixture over pastry and arrange papple slices on top, leaving a 3cm gap around all sides.  Fold in the edges of the pastry.
  4. Brush on the remaining mixture on top of the papples and folded over pastry. Bake for 20 minutes or until golden and crisp.
  5. Place the rosemary and remaining honey in a pan over low heat, swirling to melt honey, then pour over tart.
  6. Serve your papple tart warm with cream.

 

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