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Apple, ginger and treacle tart
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Elevate a traditional apple tart with zesty ginger and sweet golden syrup for a gourmet upgrade.
Ingredients:
  • 250g (1 2/3 cups) plain flour
  • 40.00 ml finely chopped crystallised ginger
  • 40g (1/4 cup) icing sugar, sifted, plus extra, to dust
  • 125g cold unsalted butter, finely chopped
  • 2 Pink Lady apples
  • 400g golden syrup
  • Zest and juice of 1 lemon
  • 100g fresh white breadcrumbs
  • 70g ground almonds
  • 250ml (1 cup) creme fraiche
Instructions:
  • In a food processor, blend flour, ginger, sugar, butter, and a pinch of salt until it looks like breadcrumbs. Add an egg and 1 tablespoon of cold water. Process until the mixture just forms. Shape the dough into a 1.5cm-thick disc, wrap it in plastic wrap, and chill in the fridge for 1 hour.
  • Roll out the pastry on a lightly floured surface, then carefully line a greased 26cm springform tin, trimming the sides to 5cm high. Place in the freezer for 1 hour to chill.
  • Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans, and bake for 15 minutes. Remove paper and beans, then bake for an additional 10 minutes until pastry is golden and dry. Cool before using.
  • In a small saucepan, gently heat golden syrup, zest, and juice until liquefied. Then whisk in the remaining ingredients and pour into the tart shell.
  • Prepare the apples by quartering, coring, and slicing them into thin 2-3mm slices. Then, elegantly arrange the slices in concentric circles from the edge of the tart. Bake for 35 minutes or until the tart is firm to the touch, covering with foil if needed to prevent over-browning. Allow it to cool for 15 minutes before serving warm or at room temperature, dusted with a sprinkle of extra icing sugar.

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