Butter-Fried Apple & Raspberry Tart

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Butter-Fried Apple & Raspberry Tart - Recipe by Ed Halmagyi

WEB144_ButterFriedAppleRaspTart_final.jpg INGREDIENTS
1/4 cup unsalted butter
1/4 cup brown sugar
4 large apples, peeled and cored
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
pinch ground ginger
1/2 cup raspberries
1/4 cup Gwydir Grove Family Extra Virgin Olive Oil
1 sheet shortcrust pastry
200g Marsacpone
100g thick custard
1 Crunchie bar, crumbled
raspberries, to serve

METHOD
Place the butter and sugar in a frying pan and set over a medium heat cut the apples into wedges and place in the pan. Dust with spices then cook, stirring often, for 15 minutes until softened. Remove the apples from the pan, stir in the _ cup raspberries, and set aside.

Pour the oil into the frying pan. Cut the pastry into a large disc and fry in the hot oil until golden. Drain on absorbent paper then top with apple mixture.

Whip the marsacpone and custard to soft peaks then fold in the Crunchie. Serve slices of tart topped with holey-pokey custard and dressed with fresh raspberries.

Serves 4

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