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envy™ Apple Tart by Reynold Poernomo

INGREDIENTS

  • Brown Sugar Tart
  • 200g plain flour
  • 100g brown sugar
  • 3g salt
  • 85g cubes of unsalted butter, cold
  • 1 egg
  • Frangipane Mix
  • 125g unsalted butter
  • 100g brown sugar
  • 20g honey
  • 125g egg
  • 125g almond meal
  • 40g plain flour
  • 2g salt
  • Zest of 1 lemon
  • 2g ground cinnamon
  • 2 envy™ apples, skin on
  • Whipped Cream with envy™ Apple Caramel
  • 4 envy™ apples
  • 300g thickened cream
  • 55g sugar
  • ½ vanilla bean

METHOD

Brown Sugar Tart

  • Preheat oven to 165C.
  • Place dry ingredients and cold butter in a food processor and pulse until mixture is sandy.
  • Add in egg and pulse again until dough is formed, transfer to a board or working surface and form a ball with the dough (try not to overwork the dough). Wrap with cling film and allow to rest for at least 2 hours.
  • Once dough is rested, transfer to a lightly floured surface and roll the dough until it is 3mm in thickness.
  • Drape the dough sheet over the desired tart tin and push against the edges until even all around.
  • Prick the base of the dough with a fork and bake for 10-15mins until golden. Then remove from the oven to cool down.

Frangipane Mix

  • Cream butter, honey and sugar in a stand mixer fitted with a paddle attachment.
  • Add in eggs and dry ingredients until a light dough is formed.
  • Fill the tart with the frangipane mix until it is ⅔ full.
  • Meanwhile, cut the cheeks of the apples and discard the core. Slice the cheeks finely and then lay them all out on top of the frangipane mix.
  • Bake in the oven for 15-20 minutes until frangipane is fully cooked through.
  • Once cooked, remove from the oven to cool down.

Whipped Cream with envy™ Apple Caramel

  • Juice the apples with a cold press or blend and strain the juice.
  • Transfer juice into a small pot and cook over low heat until juice begins to thicken and caramelize. Add a tablespoon of water to loosen the caramel until honey-like consistency.
  • Meanwhile, transfer sugar and cream with vanilla in a stand mixer with a whisk attachment and whip until medium peaks form.

  • To serve, slice the tarts into 6 even pieces and serve with a dollop of cream and drizzle of the apple caramel.

Recipe by MasterChef Series 12 contestant Reynold Poernomo, (owner of KOI Dessert Bar in Sydney).

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