Pink Lady® rustic tart with pomegranate and rose flavoured whipped cream.

Desserts
4
Difficulty
4
People
40 min.
Preparation
30 min.
Cooking time

For the pastry

Ingredients

  • 50 g ground almonds
  • 1 egg + 1 egg yolk
  • 80 g demerara sugar
  • 100 g softened and unsalted butter
  • 1 pinch of salt
  • 250 g sieved flour

Preparation

  1. Pour the sieved flour and the ground almonds into a bowl. Add the softened butter, diced, and the salt. Rub with fingertips. Make a well in the centre of the mixture and add the demerara sugar and the egg. Mix until you obtain a neat ball. Flour your hands and flatten the pastry ball on the work surface before reforming a ball shape. Wrap in food wrap and put in the fridge to cool.
  2. Remove the pastry from the fridge and leave for 30 minutes at room temperature.
  3. Peel and core the Pink Lady apples. Chop into thick slices. Heat the butter and vanilla sugar in a frying pan. Fry the apple quarters until they caramelise slightly. Remove from the heat and set aside to rest.
  4. Preheat the oven to 180°C. Role the pastry out on a pre-floured work surface and transfer to a sheet of baking paper. Arrange the caramelised apple slices, leaving 3 cm around the edges. Tuck the free edges in towards the apples.
  5. Brush with egg yolk and sprinkle the almonds over the edges. Bake for 40 minutes.
  6. For the whipped cream.
  7. Pour the full fat cream (making sure it’s very cold) into a high-sided bowl and begin whisking. When the cream starts to foam add the icing sugar, vanilla seeds and rose water. Whisk again until the cream thickens and forms a stiff peak at the end of the whisk. Refrigerate.
  8. Cut the pomegranate remove the seeds. When the tart is cooked, remove from the oven and allow to cool at room temperature.
  9. Just before serving, add a scoop of whipped cream and sprinkle pomegranate seeds over the top.

For the filling

Ingredients

  • 1 egg yolk
  • 4 Pink Lady® apples
  • 30 g unsalted butter
  • 1 sachet of vanilla sugar
  • 1 pomegranate
  • 1 small handful of sliced almonds
  • 100 ml full fat cream
  • 100 g icing sugar
  • The seeds from a vanilla pod
  • 2 dessert spoons rose water

Preparation

  1. Pour the sieved flour and the ground almonds into a bowl. Add the softened butter, diced, and the salt. Rub with fingertips. Make a well in the centre of the mixture and add the demerara sugar and the egg. Mix until you obtain a neat ball. Flour your hands and flatten the pastry ball on the work surface before reforming a ball shape. Wrap in food wrap and put in the fridge to cool.
  2. Remove the pastry from the fridge and leave for 30 minutes at room temperature.
  3. Peel and core the Pink Lady apples. Chop into thick slices. Heat the butter and vanilla sugar in a frying pan. Fry the apple quarters until they caramelise slightly. Remove from the heat and set aside to rest.
  4. Preheat the oven to 180°C. Role the pastry out on a pre-floured work surface and transfer to a sheet of baking paper. Arrange the caramelised apple slices, leaving 3 cm around the edges. Tuck the free edges in towards the apples.
  5. Brush with egg yolk and sprinkle the almonds over the edges. Bake for 40 minutes.
  6. For the whipped cream.
  7. Pour the full fat cream (making sure it’s very cold) into a high-sided bowl and begin whisking. When the cream starts to foam add the icing sugar, vanilla seeds and rose water. Whisk again until the cream thickens and forms a stiff peak at the end of the whisk. Refrigerate.
  8. Cut the pomegranate remove the seeds. When the tart is cooked, remove from the oven and allow to cool at room temperature.
  9. Just before serving, add a scoop of whipped cream and sprinkle pomegranate seeds over the top.

Rate this recipe

7 votes | wwp-vote

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