• Servings

  6

• Prepration Time

  15 mins

• Cook Time

  40 mins

INGREDIENTS

• 80g unsalted butter, chopped
• 1/2 cup caster sugar, plus extra 1/4 cup
• 2 tsp vanilla bean paste
• 6 small JAZZ™ apples, peeled, cored, quartered
• 1 sheet frozen butter puff pastry, thawed
• 2 free-range egg whites, at room temp
• 1/4 tsp cream of tartar

METHOD

• Preheat oven to 180°C fan-forced (200°C conventional). 
• In a large non-stick ovenproof frying pan, melt butter on medium heat until foaming. Add sugar and vanilla and cook, stirring, until dissolved. Bring to a simmer and cook for 4-5 minutes, until beginning to turn golden around edges.
• Arrange apple quarters in pan, cut side up (apples will begin to release juices to stop caramel over-cooking). Simmer for 4-5 minutes, occasionally basting with pan juices, until almost tender and sauce is thick and golden.
• Carefully cover apple with pastry and use a wooden spoon to push pastry edges into sides of dish (caramel will be hot, so don’t use your fingers). Bake for 25-30 minutes, until pastry is puffed and golden. Place a large serving plate over pan and quickly flip over. Lift pan off gently, allowing sauces to run over apple. Set aside.
• In a large bowl, whisk egg whites until soft peaks form. Slowly add extra sugar, 1 tablespoon at a time, until stiff and glossy. Beat in cream of tartar.
• Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle. Pipe onto tart centre, then caramelise with a blowtorch. Or transfer tart to a tray and bake at 200°C fan-forced (220°C conventional) for 5 minutes to brown. Serve warm or cold.