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Cut the apples in half then slice them very thinly keeping the half intact. |
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Crimp the edge of the pastry discs with your fingers then fan the apples on the top (using a lot of apples). |
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Dust with caster sugar then bake in med oven (180°C/ 160°C fan-forced) for 20 minutes. |
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Remove from oven and pour a tablespoon of grand marnier on the top of each tart. |
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Turn the tart upside down onto a disc of silicon paper. Press down lightly then bake for a further 5 minutes. |
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Remove from the oven and leave inverted until ready to serve. Reheat upside down allowing the pastry to crisp and brown. |
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Dust with a little caster sugar and serve with a scoop of caramel ice cream and a drizzle of praline sauce. |
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Caramel ice-cream. |
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In a pan melt the sugar and cook to a very dark caramel. |
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Add the double cream to stop the cooking and remove from the heat. |
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In a bowl mix the egg yolks with the milk and the vanilla bean stir in the caramel and the egg yolks then cook over a slow heat until the egg yolk thicken (much the same as a custard) Place over ice to cool then churn in an ice cream machine. |
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Praline sauce. |
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In a pan melt the sugar and cook to a caramel, add the water to stop the cooking and stir in the roasted almonds allow to cool. |
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Drizzle the praline sauce around the plate, place the hot apple tart in the center and then place a scoop of ice cream on the top. |