Preparation time 15 minutes
Cooking time 25 minutes
4 sheets ready rolled shortcrust pastry
2 Kanzi apples, peeled, cored and chopped
¼ cup water
2 pieces lemon rind
1 ½ tablespoons sugar
¼ cup almond meal
¼ teaspoon almond essence
2 Kanzi apples, extra, sliced
1/3 cup maple syrup
1 Preheat oven to 180C. Line four deep 12cm tart pans with the pastry sheets. Cut away any excess. Blind bake with pastry weights for 10-12 minutes then remove from oven and set aside to cool.
2 Place the chopped apples in a saucepan with the water, lemon rind and sugar. Stir over low heat until sugar is fully dissolved then increase the heat and simmer until apples are very soft. Remove the lemon rind and mash apples to smooth consistency. Cool.
3 When the mashed apple has cooled slightly stir in the almond meal and almond essence.
4 Heat a non stick frying pan over medium heat. Add the butter and once melted stir in the maple syrup. Cook for 2-3 minutes then add the extra sliced apple. Simmer for 6-8 minutes until golden then remove from the heat.
5 To serve, spoon the apple almond mixture into each tart shell. Arrange maple apple slices over the top and serve with icecream or custard.
The Carousel thanks Kanzi & Green Star Apples for this recipe.