As I sit here at my Mac typing away my family has just left my house. Tonight was the start of Rosh Hashanna – the Jewish New year and I was lucky enough to have everyone over for Dinner. Normally Tim does the cooking when we entertain and I make dessert but as it was a school day (first day back actually) he was knee deep in bricks and timber so it was up to me.
I don’t really enjoy cooking. I have this theory that you can either cook or bake and I think you can guess which camp I’m in! I was flicking though Feel Good Food magazine looking for some inspiration and I found a great recipe for Salmon cooked with honey and a sweet chilli sauce. The tradition for the Jewish New Year is to eat lots of sweet things so we encourage the next year ahead to be sweet and healthy. We dip bread and apple in honey so this recipe sounded perfect. And it was. It went down a storm.
For pudding I made this tart. I was inspired by one of the recipes in Couture Chocolate William Curley’s dessert was way beyond my talents or patience but the apples sounded amazing so I decided to give them a bit of a twist and pop them in a tart. My family all seemed to enjoy it and I am looking forward to having the last slice for breakfast tomorrow. Well, it is the new year after all!
Caramelised Honey Apple tart recipe
- 8 Apples – I used gala but you can use cooking apples if you prefer.
- 250g caster sugar
- 100g runny honey
- 2 tbsp ginger ale
- 1 pack of puff pastry
- Roll out the puff pastry on a lightly floured surface and place in a pie dish. Prick the bottom with a fork. Set aside.
- Heat your oven to 180ºC
- Peel and core the apples and cut into wedges.
- Take a heavy based pan and place half the sugar in it on a low heat. Make the caramel by stirring continuously until it is a golden colour.Gradually add the rest of the sugar stirring as you go.
- Add the honey and simmer for 2-3 minutes.
- Place the apples in the honey caramel, pour in the ginger ale and continue to simmer for 10 minutes. Then remove from the heat and leave to cool for at least 25 minutes. As the apples cool down they suck all that lovely caramelliness into them. They turn a deep brownish colour.
- Fill your puff pastry case with the drained apples. Set aside the left over sauce
- Bake the tart for 20 minutes in the centre of the oven then remove and cover the apples and pastry case with the remaining sauce- apply it gently with a pasty brush. Bake for a further 10 minutes. The pastry should be golden brown.
- Serve with ice cream- the perfect accompaniment.
Chag Sameach (Happy New Year) to all my lovely readers.