Apple and honey tart with walnut crumb crust

AT A GLANCE

  • Serves 6 - 8 people

Think of this as a sophisticated take on a baked cheesecake. Walnuts give texture to the crust, while caramelised honey adds depth of flavour to the filling.

  • 100 gm honey, plus extra to serve
  • 500 gm softened cream cheese
  • 150 gm sour cream
  • 100 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind of 1 lemon
  • 2 eggs
  •  
  • Walnut crumb crust
  • 100 gm walnuts
  • 220 gm digestive biscuits, coarsely crumbled
  • 1 tsp ground cinnamon
  • 80 gm butter, melted
  •  
  • Honeyed apple
  • 120 gm honey
  • 40 ml dessert wine
  • Juice of ½ lemon
  • 2 pink lady apples, thinly sliced
01   Preheat oven to 180C. For walnut crumb crust, spread walnuts over an oven tray and roast, stirring occasionally, until golden (4-5 minutes), then transfer to a food processor. Add biscuits and cinnamon, and process to fine crumbs, then add butter and process to combine. Press into the base and up the sides of a 19cm x 27cm tart tin with a removable base (or use a 23cm-diameter tart tin, but there may be a little filling leftover) and refrigerate until firm (30 minutes). Bake until just crisp (12-15 minutes) and set aside.
02   Increase oven to 200C. Cook honey in a saucepan over medium-high heat until caramelised (2-3 minutes), then set aside to cool slightly. Beat cream cheese, sour cream, sugar, vanilla seeds, rind and honey in an electric mixer until fluffy (4-5 minutes). Scrape down sides of bowl. Add eggs one at a time, beating well and scraping down sides of bowl between additions. Pour mixture over crumb base and bake until edges turn golden (4-5 minutes). Reduce oven to 120C and bake until firm (10-15 minutes). Turn off oven and cool completely (2-3 hours), then refrigerate until required.
03   For honeyed apple, heat honey in a large frying pan over medium-high heat until bubbling, add wine and lemon juice, and stir to combine. Add apple slices in a single layer and simmer until tender and translucent (4-5 minutes). Remove carefully with a slotted spoon, and reserve apples and syrup separately.
04   Top tart with honeyed apple, drizzle with honey syrup and serve with extra apple slices to the side. Tart is best eaten within a day or two.

Topics:

MODERN AUSTRALIAN, BAKING, DRINK SUGGESTION, DESSERT WINE, APPLES, DESSERT, HONEY, CINNAMON, VANILLA, AUTUMN, WALNUTS, LEMONS, CREAM CHEESE

Recipe:

EMMA KNOWLES

Photography:

MIKKEL VANG

Styling:

EMMA KNOWLES

Drinking Suggestion:

SWEET BRETON CIDRE. , suggested by MAX ALLEN

FEATURED IN

May 2014

May 2014

View Full Site