Apple, Danish blue and honey tart.
Cook time: 30 mins | Prep time: 15 mins | Serves: 4-6
Ingredients.
1 sheet shortcrust pastry (approx. 20 x 18cm), thawed
1/4 cup (80ml) runny honey
50g Danish blue cheese, crumbled
2 pink lady apples, thinly sliced, no need to peel
1/3 cup raw almonds, roughly chopped
Micro herbs, baby sorrel to garnish
Method.
1. Preheat oven to 200°C fan. On a lined baking tray, evenly drizzle honey on the base, work to a 15 x 15cm square.
2. Crumble blue cheese over the honey. In a basket weave pattern add sliced apples, 5-6 slices to each bundle. Make an 18 x 16cm square with the apples and press down lightly.
3. Lay the pastry over the apples and press down the edges with a fork to flatten into the baking sheet.
4. Bake for 25–30 minutes or until the pastry is golden and crisp. Rest for 5 minutes before lightly placing a small chopping board or rectangle platter lined with baking paper. Gently flip over onto the the board or platter.
5. Gently peel off the baking paper and sprinkle over almonds and top with micro herbs such as sorrel to serve.
Serving note
